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The Ultimate Classic Chocolate Meringue Pie: Flawless Filling and Towering, Crack-Free Meringue

Close-up of a thick slice of chocolate meringue pie showing rich filling and perfectly torched meringue.
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Make a rich, creamy chocolate custard filling and top it with a tall, stable, and crack-free meringue using this classic recipe.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350 degrees F. Bake the pie crust according to package directions until lightly golden. Let it cool completely.
  2. For the filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly temper the hot sugar mixture into the yolks by whisking about 1 cup of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the filling returns to a boil. Boil for 1 minute. Remove from heat.
  6. Stir in the butter and vanilla extract until the butter melts and is fully incorporated. Pour the hot filling immediately into the cooled, prebaked pie crust.
  7. For the meringue, beat the egg whites and cream of tartar in a clean, grease-free bowl with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create swirls for appearance.
  9. Bake the pie at 350 degrees F for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing.

Notes

  • To prevent a watery filling, make sure you boil the cornstarch mixture for the full minute after it thickens.
  • For a stable meringue, use room temperature egg whites and ensure your mixing bowl is completely free of grease or yolk residue.
  • To achieve a crack-free meringue, bake the pie immediately after topping the hot filling, and cool it slowly at room temperature.

Nutrition

Find it online: https://savorsensations.com/chocolate-meringue-pie/