Chocolate pie with meringue topping recipe


  • Yield: 6 Servings


  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons salted butter
  • ½ teaspoon vanilla extract
  • 1 Perfect Piecrust, prebaked and cooled
  • Mile-High Meringue
How to Make It
  1. Preheat the oven to 375°F.
  2. In a large saucepan set over medium heat, combine the sugar, flour, cocoa, and salt and stir well. Add 1 cup of the milk and stir until all the dry ingredients are mixed well. Add the remaining milk and mix thoroughly. Cook, stirring constantly, until the mixture begins to boil and becomes very thick, about 10 minutes
  3. In a small bowl, whisk the egg yolks. Pour about ½ cup of the hot chocolate mixture into the egg yolks, whisking constantly. Pour all of the egg mixture back into the milk mixture and cook, whisking constantly, until it begins to boil, about 2 minutes. Remove the pan from the heat and stir in the butter and vanilla. Pour into the prepared piecrust. Cover the pie filling with the meringue, making sure to spread it all the way to the edges of the crust.
  4. Bake until the meringue is golden brown, 8 to 10 minutes. Transfer the pie to a wire rack and let cool to room temperature. Then refrigerate until cool, for at least 1 hour, before serving.

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