Welcome to FoodieFront, where you may find mouthwatering dishes and gourmet knowledge. With a homemade chocolate meringue pie that will be the talk of any gathering, we’re delving into the world of sweet indulgence today. In a symphony of tastes, this traditional delicacy combines the richness of chocolate and the airy deliciousness of meringue. Let’s put on our aprons and start this delicious baking journey.
INGREDIENTS
For the Crust:
- 1 ½ cups of chocolate cookie crumbs
- ¼ cup ¼ cup of granulated sugar
- 6 6 tablespoons of unsalted butter, melted
For the Chocolate Filling:
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- ¼ teaspoon of salt
- 2 ½ cups of whole milk
- 4 large egg yolks
- 6 oz of semi-sweet chocolate, finely chopped
- 1 teaspoon of vanilla extract
For the Meringue:
- 4 large egg whites
- ½ teaspoon of cream of tartar
- ½ cup of granulated sugar
- 1 teaspoon of vanilla extract
INSTRUCTIONS
For the Crust:
-
Turn on the oven to 350 °F (175 °C).
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Crumbs from a chocolate cookie, granulated sugar, and melted butter should all be combined in a bowl. Mix the ingredients until they resemble wet sand.
-
To make an even crust, press the mixture firmly into the pie dish’s bottom and sides.
-
For 10 minutes, bake the crust in a preheated oven. Place it aside to cool once finished.
For the Chocolate Filling:
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Mix the salt, cornstarch, and granulated sugar in a medium saucepan.
-
Add the milk gradually while stirring to prevent lumps.
-
Cook the mixture, stirring frequently, in the saucepan over medium heat until it thickens and gently boils.
-
The egg yolks should be whisked in a different bowl. Pour a tiny bit of the heated milk mixture into the egg yolks while vigorously whisking them to temper them.
-
Return the tempered egg yolks to the pan and whisk continuously while heating until the mixture thickens even more.
-
When the mixture is smooth and thoroughly blended, turn off the heat and stir in the vanilla extract.
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Spread out the cooled pie crust with the chocolate filling as you pour it in.
For the Meringue:
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Set your oven’s temperature to 325 °F (165 °C).
-
Beat the egg whites and cream of tartar with an electric mixer in a clean, dry bowl until soft peaks form.
-
As you continue to whisk the meringue, gradually add the granulated sugar until firm peaks form and the mixture is glossy.
-
To prevent shrinking, seal the edges of the meringue as you spread it over the chocolate filling.
-
Using a spatula or piping bag, you can add ornamental peaks to the meringue.
Baking the Pie:
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Bake the pie for 15 to 20 minutes, or until the meringue is golden brown, in the preheated oven.
-
When the pie is finished baking, take it out of the oven and allow it to cool completely on a wire rack before cutting and serving.
Chocolate Meringue Pie
Use our homemade chocolate meringue pie recipe to up your dessert game. The classic and tempting combination of airy meringue and velvety chocolate filling results in a delicious dessert. Make sure you enjoy every bite by getting ready to do so.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Saucepan
- Rubber spatula
- Electric mixer
- Piping bag (optional)
Ingredients
For the Crust:
- 1 ½ cups cups of chocolate cookie crumbs
- ¼ cup ¼ cup of granulated sugar
- 6 6 tablespoons of unsalted butter, melted
For the Chocolate Filling:
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- ¼ teaspoon of salt
- 2 ½ cups of whole milk
- 4 large egg yolks
- 6 oz of semi-sweet chocolate, finely chopped
- 1 teaspoon of vanilla extract
For the Meringue:
- 4 large egg whites
- ½ teaspoon of cream of tartar
- ½ cup of granulated sugar
- 1 teaspoon of vanilla extract
Instructions
For the Crust:
- Turn on the oven to 350 °F (175 °C).
- Crumbs from a chocolate cookie, granulated sugar, and melted butter should all be combined in a bowl. Mix the ingredients until they resemble wet sand.
- To make an even crust, press the mixture firmly into the pie dish's bottom and sides.
- For 10 minutes, bake the crust in a preheated oven. Place it aside to cool once finished.
For the Chocolate Filling:
- Mix the salt, cornstarch, and granulated sugar in a medium saucepan.
- Add the milk gradually while stirring to prevent lumps.
- Cook the mixture, stirring frequently, in the saucepan over medium heat until it thickens and gently boils.
- The egg yolks should be whisked in a different bowl. Pour a tiny bit of the heated milk mixture into the egg yolks while vigorously whisking them to temper them.
- Return the tempered egg yolks to the pan and whisk continuously while heating until the mixture thickens even more.
- When the mixture is smooth and thoroughly blended, turn off the heat and stir in the vanilla extract.
- Spread out the cooled pie crust with the chocolate filling as you pour it in.
For the Meringue:
- Set your oven's temperature to 325 °F (165 °C).
- Beat the egg whites and cream of tartar with an electric mixer in a clean, dry bowl until soft peaks form.
- As you continue to whisk the meringue, gradually add the granulated sugar until firm peaks form and the mixture is glossy.
- To prevent shrinking, seal the edges of the meringue as you spread it over the chocolate filling.
- Using a spatula or piping bag, you can add ornamental peaks to the meringue.
Baking the Pie:
- Bake the pie for 15 to 20 minutes, or until the meringue is golden brown, in the preheated oven.
- When the pie is finished baking, take it out of the oven and allow it to cool completely on a wire rack before cutting and serving.
Video
Nutrition Fact –
Total Estimated Nutrition per Serving (1 Slice):
- Calories: ~320
- Total Fat: ~13g
- Saturated Fat: ~7g
- Carbohydrates: ~49g
- Fiber: ~2g
- Sugar: ~37g
- Protein: ~5g
Frequently Asked Questions:
Can I use a different type of crust for this pie?
Absolutely! While a graham cracker or classic pie crust would also work for a different flavor profile, the chocolate cookie crust enhances the chocolate filling.Can I make the pie ahead of time?
Yes, the pie can be made a day in advance. To preserve the meringue’s texture, it is advised to add it right before serving.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, of course! With milk chocolate, the chocolate flavor will be slightly sweeter, therefore you may need to modify the filling’s sugar content.
Why does the meringue sometimes weep or shrink?
Meringue can occasionally weep or shrink as a result of incorrect edge sealing, overbeating, or undercooking. To avoid these problems, make sure the meringue is fully baked and sealed to the edges.Can I substitute egg whites for meringue powder?
Yes, meringue powder can replace egg whites in recipes. For exact measurements, refer to the directions on the meringue powder container.
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How do I store leftover pie?
Pie leftovers should be kept in the fridge to keep them fresh. To keep it from drying out, cover it in foil or plastic wrap.
Can I use a torch to brown the meringue?
Yes, you can softly brown the meringue using a kitchen torch to give it a lovely finish. Make sure the browning is even while being cautious.Can I make a gluten-free version of this pie?
By using gluten-free chocolate cookies for the crust and making sure that all of the other components are gluten-free, you can make a version that is gluten-free.
What’s the best way to slice the pie without crushing the meringue?
Slice using a sharp knife that has been dipped in hot water. This makes it easier to cut things precisely without damaging the meringue.
