Chocolate Cream Pie with Chocolate Meringue
Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Cream Pie with Chocolate Meringue! Featuring a buttery, flaky homemade crust, a velvety chocolate custard filling, and an airy chocolate-infused meringue topping, this dessert is a showstopper for any occasion. The double-chocolate layers are perfectly balanced, with the smooth, rich filling contrasting beautifully against the fluffy, cocoa-kissed meringue. This pie is baked to perfection to achieve a light, golden crown on top and is best served chilled, making it the ideal centerpiece for holidays, dinner parties, or special celebrations. With a combination of classic baking techniques and irresistible chocolate flavors, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter
- 2 tablespoons Granulated sugar
- 3 tablespoons Cold water
- 2 cups Whole milk
- 0.75 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 3 tablespoons Unsweetened cocoa powder
- 3 large Egg yolks
- 4 ounces Semi-sweet chocolate
- 1 tablespoon Unsalted butter (for filling)
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 0.5 cups Granulated sugar (for meringue)
- 1 tablespoon Unsweetened cocoa powder (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Make the crust: In a large bowl, combine the flour, sugar, and a pinch of salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add cold water one tablespoon at a time, mixing gently, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Dock the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden. Cool completely.
Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 5-7 minutes).
In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks, whisking constantly to temper them.
Return the tempered yolks to the saucepan and cook for another 2-3 minutes, stirring, until thickened. Remove from heat and stir in the chocolate, butter, and vanilla until melted and smooth.
Pour the filling into the cooled crust, smoothing the top. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate while you prepare the meringue.
Make the chocolate meringue: In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Gently fold in the cocoa powder until evenly incorporated.
Spread the meringue over the chilled pie filling, making sure to seal it to the edges of the crust to prevent shrinking in the oven.
Bake at 375°F (190°C) for 10-12 minutes, or until the meringue is lightly browned. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 540.1 g | 196% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 375.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 822 mg | 63% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
