Introduction
Chocolate Pie with Golden Meringue is a timeless dessert that brings together rich chocolate filling and a light, airy topping in one beautiful slice. This pie has an old-fashioned charm that feels both nostalgic and special, making it perfect for holidays, celebrations, or a refined weekend dessert. The contrast between the silky chocolate custard and the softly toasted meringue creates a balance of deep flavor and delicate sweetness. What I appreciate most about this recipe is how it transforms simple pantry ingredients into something that looks bakery-worthy. I tested this pie using both milk and dark chocolate, and the darker option delivered a more intense, satisfying flavor. With the right technique, the meringue bakes up tall, glossy, and perfectly golden, making this pie as stunning as it is delicious.
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Chocolate Pie with Golden Meringue: A Classic Dessert with Elegant Flair
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Chocolate Pie with Golden Meringue is a classic dessert featuring a rich, silky chocolate filling nestled in a flaky crust and topped with a light, fluffy meringue baked to a beautiful golden finish.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 6 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and cook over medium heat until thickened.
- In a bowl, lightly beat egg yolks. Slowly whisk in some hot mixture, then return all to the saucepan.
- Cook for 2 minutes, then remove from heat and stir in chocolate, butter, and vanilla until smooth.
- Pour chocolate filling into the baked pie crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Spread meringue over the hot filling, sealing edges to the crust.
- Bake for 12–15 minutes until meringue is golden brown.
- Cool completely before slicing.
Notes
- Seal the meringue to the crust to prevent shrinking.
- Use room-temperature egg whites for best volume.
- Chill the pie for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe offers a perfect balance of rich and light textures. The chocolate filling is smooth and deeply flavored, while the meringue adds sweetness without heaviness. It is a classic dessert that never goes out of style and always impresses when served.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust provides a crisp, buttery base that supports the creamy filling.
Granulated sugar sweetens both the chocolate filling and the meringue.
Cocoa powder gives the filling its deep chocolate flavor and rich color.
Cornstarch thickens the chocolate custard, ensuring clean slices.
Salt enhances the chocolate flavor and balances sweetness.
Milk creates a smooth, creamy custard texture.
Egg yolks add richness and structure to the chocolate filling.
Butter adds gloss and depth to the custard.
Vanilla extract rounds out the chocolate flavor with warmth.
Egg whites form the base of the meringue, creating volume and lightness.
Cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
Directions
Begin by baking the pie crust until golden and fully set. Set aside to cool. In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add milk and cook over medium heat, whisking constantly until thickened. Temper the egg yolks with a small amount of the hot mixture, then return everything to the saucepan. Cook briefly until smooth and glossy. Remove from heat and stir in butter and vanilla extract.
Pour the chocolate filling into the prepared crust while still hot. Immediately prepare the meringue by beating egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks develop. Spread the meringue over the hot filling, sealing it to the edges of the crust. Bake until the meringue is lightly golden. Cool completely before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This pie serves approximately eight people. Preparation takes about 30 minutes, with an additional 15 minutes of baking time, plus cooling before serving.
Storage/reheating
Store the pie loosely covered in the refrigerator for up to three days. This dessert should not be reheated, as the meringue texture is best when chilled and freshly set.
Variations and Customizations
Chocolate Pie with Golden Meringue can be adapted in subtle but delicious ways. For a deeper flavor, use dark cocoa powder or add a small amount of espresso powder to the filling. I tested this variation, and it enhanced the chocolate without overpowering it.
You can also add a pinch of cinnamon or chili powder for warmth and complexity. A chocolate cookie crust can replace the traditional pastry crust for extra richness. If you prefer a less sweet topping, reduce the sugar in the meringue slightly while maintaining stiff peaks. Each variation keeps the classic structure while adding a personal twist.
FAQs
Why should the filling be hot when adding meringue?
Hot filling helps cook the bottom of the meringue and prevents weeping.
How do I get stiff meringue peaks?
Use clean, dry bowls and add sugar gradually.
Can I use store-bought crust?
Yes, it works well and saves time.
What cocoa powder is best?
Unsweetened cocoa powder is recommended.
Why did my meringue shrink?
Not sealing it to the crust edges can cause shrinking.
Can I make this pie ahead of time?
Yes, it can be made one day in advance.
How do I slice cleanly?
Use a sharp knife wiped clean between cuts.
Can I freeze chocolate meringue pie?
Freezing is not recommended due to texture changes.
Is this pie very sweet?
It is balanced, with rich chocolate offset by light meringue.
How do I get a golden top without burning?
Bake briefly and watch closely near the end.
Conclusion
Chocolate Pie with Golden Meringue is a refined, classic dessert that delivers elegance and comfort in every bite. With its creamy chocolate center and beautifully toasted topping, it is a recipe that feels special yet approachable. Perfect for gatherings or quiet celebrations, this pie is a timeless favorite worth mastering.
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