Chocolate Silk Pie with Marshmallow Meringue
Indulge in decadence with this Chocolate Silk Pie with Marshmallow Meringue, a dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, a velvety dark chocolate filling, and a fluffy marshmallow meringue topping toasted to perfection, this pie is the ultimate treat for chocolate lovers. The rich, silky chocolate contrasts perfectly with the cloud-like sweetness of the meringue, creating a luxurious dessert experience. This show-stopping pie is ideal for special occasions or a decadent weekend treat. With tips on tempering eggs and mastering meringue, this recipe lets you elevate your baking skills while delighting your taste buds.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Dark chocolate (70% cocoa), finely chopped
- 1 cup Heavy cream
- 4 whole Large eggs
- 0.5 cup Granulated sugar (for filling)
- 1 cup Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 4 whole Large egg whites
- 0.5 cup Granulated sugar (for meringue)
- 1 cup Marshmallow fluff
- 0.25 teaspoons Cream of tartar
Instructions
Prepare the crust: In a medium bowl, mix together graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides. Chill in the refrigerator for 30 minutes before filling.
Make the chocolate filling: Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Set aside to cool slightly.
In a small saucepan, heat the heavy cream over medium heat until warm but not boiling. In a separate bowl, whisk together 4 whole eggs and 0.5 cup granulated sugar until smooth. Slowly pour the warm cream into the egg mixture, whisking constantly to temper it. Return the mixture to the saucepan and cook over low heat, stirring, until thickened, about 5 minutes.
Remove the cream mixture from heat and whisk in the melted chocolate. Let the mixture cool completely. Once cooled, beat in the softened butter and vanilla extract until smooth and creamy. Pour the filling into the chilled crust, smoothing the top. Refrigerate for at least 4 hours or until set.
Prepare the marshmallow meringue: In a clean, dry mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add 0.5 cup granulated sugar, one tablespoon at a time, and continue beating on high speed until stiff peaks form. Gently fold in the marshmallow fluff until just combined.
Assemble the pie: Preheat the broiler. Spread the marshmallow meringue over the cooled chocolate filling, creating peaks and swirls with a spatula. Place the pie under the broiler for 1-2 minutes, watching closely, until the meringue is lightly browned. Alternatively, use a kitchen torch to toast the meringue.
Allow the pie to cool for 10 minutes, then serve immediately or refrigerate until ready to serve. Slice and enjoy!
Nutrition Facts
Calories |
7349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.0 g | 610% | |
| Saturated Fat | 279.3 g | 1396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 692.0 g | 252% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 486.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 447 mg | 34% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 2598 mg | 55% | |
*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.
