Chocolate Meringue Pie
Chocolate Meringue Pie
8
50 minutes
30 minutes
American
Dessert
For all my chocolate lovers out there - this one's for you!
Top tip
Add your meringue topping when pie filling is still very hot! The heat and steam from the filling will help evaporate some of the moisture in the meringue so it doesn't get liquid-y! This is why I suggest making the meringue while the pie filling is still thickening on the stove!
Ingredients
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- 2 cups all-purpose flour
- ¼ cup cane sugar
- 4 tablespoon cold unsalted butter
- 1 teaspoon salt
- ½ cup cold water (33℉-50℉)
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- 1 large egg
- 1 tablespoon water
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- 1 cup cane sugar
- 4 tablespoon cocoa
- 4 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 splash vanilla extract 2 if ya sexy 😉
- 2 cups whole milk
- 1 teaspoon cayenne pepper
- 2 tablespoon unsalted butter
- 6 large eggs separated, use the yolks here
- 2 cups chocolate morsels I used semi-sweet but do what makes you happy!
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- 6 large eggs separated, use the eggs whites here
- ¼ cup cane sugar
- ¼ teaspoon cream of tartar optional, but helpful to hold meringue shape
Directions
Preheat your oven to 350℉.
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Grab your KitchenAid Standing Mixer or large mixing bowl and combine the crust ingredients until well combined and you get a dough.
With a roller, roll out your pie crust on a flat, floured surface and try to fold outer edges so that you can a circular crust shape.
Butter or oil your pie dish and then place the crust into your dish and mold to the shape and sides of the dish.
Wash KitchenAid mixing bowl and dry. Set aside until use for Chocolate Filling.
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In a small mixing bowl, combine the ingredients for your egg wash. I just use a fork to whisk the egg and water together. Using a basting brush (or spoon if you don't have the brush), gently brush the egg was across the pie crust surface.
Then place your pie crust in the oven for 10-15 minutes until very light golden brown. Start to work on your chocolate filling. When crust is done, remove and let cool on flat surface.
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In your medium stovetop pot, add all ingredients except for the egg yolks and chocolate morsels. Place pot on the stove on medium heat, stirring occasionally until butter is completely melted and everything is mixed together.
Then add in your egg yolks and stir them in until completely mixed. Add in your chocolate morsels and stir until morsels are completely melted.
Turn down heat to medium low, and leave on stove to heat until it thickens up a bit. While you wait for it to thicken, now would be a good time to make your Meringue topping You want the filling to have a thick consistency, like jell-o or pudding. The process took me about 15-20 minutes. If you shake the pot and you see it jiggle, you're on the right track!
Pour the contents of the filling into your pie crust.
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In your KitchenAid Standing Mixer, combine the egg whites from the 6 eggs you used for the filling. Beat the egg whites on medium speed. Slowly add in your sugar and cream of tartar (if using). Once all ingredients are in, increase speed to high and let blend until you start to get a whipped cream consistency.
Once chocolate filling is in the pie crust (you want it to be piping hot), you want to use a spatula to dollop your meringue across the surface of the entire pie. It should look like a mountain of shaving cream. Fluff it up across the pie with your spatula like you'd fluff your hair ya'll! Sprinkle the top with some sugar.
Place the entire pie in the oven for 30 minutes. When it's done, it should have a golden brown tint across the meringue! Let cool and serve!
