Description
This indulgent Chocolate Meringue Pie features a rich, velvety chocolate filling made with cocoa and milk, topped with a sweet and fluffy meringue that’s perfectly golden brown. A classic dessert for any occasion, this pie offers a delightful balance of creamy chocolate and airy meringue.
Ingredients
Scale
- For the Filling:
- 3 cups sugar
- ½ cup flour
- 8 heaping tbsp Hershey’s Cocoa
- 1 cup heavy cream
- 4 cups whole milk
- 4 tsp pure vanilla extract
- 8 egg yolks
- For the Meringue:
- 8 egg whites
- ¼ cup sugar
- ½ cup corn syrup
Instructions
- Prepare the Filling:
- Whisk together sugar, flour, and cocoa in a large bowl.
- Gradually whisk in heavy cream, whole milk, vanilla, and egg yolks until smooth and fully combined.
- Pour the mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until the filling thickens.
- Remove from heat and divide the filling evenly between two pre-baked deep-dish pie crusts.
- Make the Meringue:
- In a clean mixing bowl, beat egg whites, sugar, and corn syrup on high speed until stiff peaks form.
- Assemble and Bake:
- Spoon the meringue over the pies, spreading it to the edges to seal completely.
- Bake at 425°F (220°C) for 5-7 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pies to cool on a wire rack for at least 1 hour before serving.
Notes
- Make sure the meringue is spread all the way to the edges of the pie crust to prevent it from shrinking during baking.
- Allow the pie to cool completely before cutting to avoid the filling from running out.
- This recipe makes two pies, but you can adjust if you only want to make one.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (for filling and meringue)