Quick Chocolate Meringue Pie

97 Ratings
  • 5 23
  • 4 33
  • 3 28
  • 2 7
  • 1 6

This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.

Everyday Food, April 2008

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Recipe Summary test

prep:
25 mins
total:
30 mins
Servings:
8
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Ingredients

Directions

  • Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.

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  • Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

  • Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

  • Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

  • Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Cook's Notes

Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust's edge so that it seals and doesn't shrink.

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Reviews (19)

97 Ratings
  • 5 23
  • 4 33
  • 3 28
  • 2 7
  • 1 6
Martha Stewart Member
11/27/2010
My husband absolutely LOVED this pie! He is a huge fan of chocolate meringue so a lot was at stake here. I followed the directions exactly and found it to be really easy. I did however use my grandmother's crust recipe instead of store bought. It was not runny and I cooled the pie overnight and then did the meringue right before we sat down for dinner.
Martha Stewart Member
03/22/2009
Shelia- for any filling that includes eggs and requiers stove-top cooking, you MUST get the eggs to cook until they reach 180-degrees F. Otherwise the enzymes in the eggs aren't destroyed and they will keep the filling from staying "firm". Even if you bake the filling until it 'sets', the filling will be runny after letting the pie cool or set in the fridge overinight. As meringue goes, they are high-maintenance! Use 1/8 tsp. of cream of tarter per egg white, this should help keep it firm.
Martha Stewart Member
03/22/2009
Shelia- for any filling that includes eggs and requiers stove-top cooking, you MUST get the eggs to cook until they reach 180-degrees F. Otherwise the enzymes in the eggs aren't destroyed and they will keep the filling from staying "firm". Even if you bake the filling until it 'sets', the filling will be runny after letting the pie cool or set in the fridge overinight. As meringue goes, they are high-maintenance! Use 1/8 tsp. of cream of tarter per egg white, this should help keep it firm.
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Martha Stewart Member
03/22/2009
The problem is your not cooking the filling long enough. However, homemade chocolate pies tend to be a bit watery. Definitely do not chill the pie before the meringue. It should all be one step. My grandmother always made chocolate pies without the crust. Like a homemade chocolate pudding with meringue. SO YUMMY!
Martha Stewart Member
03/22/2009
The problem is your not cooking the filling long enough. However, homemade chocolate pies tend to be a bit watery. Definitely do not chill the pie before the meringue. It should all be one step. My grandmother always made chocolate pies without the crust. Like a homemade chocolate pudding with meringue. SO YUMMY!
Martha Stewart Member
01/05/2009
Sheila, Your meringue is "weeping". This pie calls for chilling the filling prior to adding meringue which adds to the problem, not allowing the meringue to bake completely. But, make sure your egg whites are at room temp before beating so that you get a good amount of volume from them. Also, make sure your meringue is spread entirely to the edge of the crust. Unfortunately, refrigeration will make your meringue weep more. This pie needs to be topped and eaten immediately to avoid the weep
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Martha Stewart Member
01/05/2009
Sheila, Your meringue is "weeping". This pie calls for chilling the filling prior to adding meringue which adds to the problem, not allowing the meringue to bake completely. But, make sure your egg whites are at room temp before beating so that you get a good amount of volume from them. Also, make sure your meringue is spread entirely to the edge of the crust. Unfortunately, refrigeration will make your meringue weep more. This pie needs to be topped and eaten immediately to avoid the weep
Martha Stewart Member
01/05/2009
I don't think that was the problem as I have made this same chocolate filling four times. Twice I put the meringue on and that was when it was runny...watery. Two other times I put whipped cream on the same filling and it stayed firm. So, my suspicion lies with the meringue.
Martha Stewart Member
01/05/2009
I don't think that was the problem as I have made this same chocolate filling four times. Twice I put the meringue on and that was when it was runny...watery. Two other times I put whipped cream on the same filling and it stayed firm. So, my suspicion lies with the meringue.
Martha Stewart Member
12/31/2008
Sheila - Maybe you didn't wait long enough while the chocolate mixture was on the stove? The instructions are a bit misleading - "until the first large bubble forms" refers to when the mixture thickens and starts to boil, not the foam that appears soon after it starts heating. You will notice a definite change in consistency when it thickens and then starts to bubble.
Martha Stewart Member
12/31/2008
Sheila - Maybe you didn't wait long enough while the chocolate mixture was on the stove? The instructions are a bit misleading - "until the first large bubble forms" refers to when the mixture thickens and starts to boil, not the foam that appears soon after it starts heating. You will notice a definite change in consistency when it thickens and then starts to bubble.
Martha Stewart Member
12/20/2008
I have tried this pie twice and both times the filling and bottom crust became watery. I put the same meringue on a coconut cream pie and it turned out perfect, but on this chocolate filling it turned watery. Any idea what Im doing wrong?
Martha Stewart Member
12/20/2008
I have tried this pie twice and both times the filling and bottom crust became watery. I put the same meringue on a coconut cream pie and it turned out perfect, but on this chocolate filling it turned watery. Any idea what Im doing wrong?
Martha Stewart Member
11/29/2008
My message was cut off - you can find evaporated milk in the same aisle you can find baking products normally, since it is used a lot from that.
Martha Stewart Member
11/29/2008
My message was cut off - you can find evaporated milk in the same aisle you can find baking products normally, since it is used a lot from that.
Martha Stewart Member
11/29/2008
Evaporated milk is regular milk that has had water removed from it
Martha Stewart Member
11/29/2008
Evaporated milk is regular milk that has had water removed from it
Martha Stewart Member
11/27/2008
Can someone explain me what is evaporated milk exactly? And if I can't get it, could I replace it with something? Thanx
Martha Stewart Member
11/27/2008
Can someone explain me what is evaporated milk exactly? And if I can't get it, could I replace it with something? Thanx
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