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Quick Chocolate Meringue Pie

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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.

Source: Everyday Food, April 2008
Total Time Prep Servings

Ingredients

Directions

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

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How would you rate this recipe?
97
  • dluterman
    27 NOV, 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.
    Reply
  • RebeccaHyzer
    22 MAR, 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.
    Reply
  • RebeccaHyzer
    22 MAR, 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.
    Reply
  • brady0220
    22 MAR, 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!
    Reply
  • brady0220
    22 MAR, 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!
    Reply
  • LynnetteKay
    5 JAN, 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
    Reply
  • LynnetteKay
    5 JAN, 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
    Reply
  • sheilacoleman
    5 JAN, 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.
    Reply
  • sheilacoleman
    5 JAN, 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.
    Reply
  • MS10355272
    31 DEC, 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.
    Reply

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