Chocolate Pie Recipe with Meringue
A rich chocolate pie with a smooth homemade filling, prebaked crust, and golden meringue topping. This classic dessert chills beautifully and slices into a creamy, elegant treat.
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Ingredients
For the Chocolate Filling
- 1 deep dish pie crust prebaked
- 4 large eggs separated
- 1/2 c white sugar
- 1/2 c dark brown sugar
- 1/4 c cornstarch
- 1 envelope unflavored gelatin 4 oz
- 1/2 tsp salt
- 2 1/2 c milk
- 1 c semi-sweet chocolate chips
- 2 oz dark chocolate squares chopped
- 1 tbsp vanilla extract
For the Meringue
- 6 egg whites including the 4 reserved egg whites plus 2 additional egg whites
- 2 tsp cream of tartar
- 2/3 c sugar
Instructions
Prepare the pie crust.
- Place the prebaked deep dish pie crust on a baking sheet and set it aside. The crust should be fully baked before the chocolate filling is added, as the pie will only return to the oven long enough to brown the meringue.
Combine the dry ingredients and milk.
- In a medium saucepan, combine the white sugar, dark brown sugar, cornstarch, unflavored gelatin, and salt. Add the milk gradually while whisking continuously until the mixture is smooth and well blended.
Add the chocolate.
- Place the saucepan over medium-low heat. Add the semi-sweet chocolate chips and chopped dark chocolate. Cook the mixture while whisking constantly until the chocolate is fully melted and the mixture begins to thicken.
Boil the filling.
- Bring the chocolate mixture to a gentle boil. Continue whisking and allow it to boil for 1 minute. Remove the saucepan from the heat, then stir in the vanilla extract.
Temper the egg yolks.
- In a separate bowl, beat the 4 egg yolks until smooth. Slowly pour about 1 c of the hot chocolate mixture into the egg yolks while whisking constantly. This process helps prevent the yolks from cooking too quickly.
Finish the chocolate filling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Whisk until fully combined and smooth.
Fill the pie crust.
- Pour the prepared chocolate filling into the prebaked pie crust. Spread the filling evenly with a spatula if needed.
Prepare the meringue.
- In a clean mixing bowl, combine the 6 egg whites, cream of tartar, and sugar. Beat the mixture on medium-high speed until stiff, glossy peaks form.
Top the pie with meringue.
- Spread the meringue evenly over the warm chocolate filling. Extend the meringue all the way to the edges of the crust to seal the filling completely.
Bake the pie.
- Bake the pie in a preheated 350°F oven for 15 minutes, or until the meringue is lightly golden.
Cool and chill.
- Remove the pie from the oven and allow it to cool at room temperature. Refrigerate until fully chilled before slicing and serving.
Notes
To make this Chocolate Pie Recipe with Meringue gluten free, use a certified gluten-free deep dish pie crust. Check that the cornstarch, gelatin, chocolate chips, dark chocolate, vanilla extract, and cream of tartar are labeled gluten free or processed in a gluten-free facility. The filling and meringue ingredients are naturally gluten free in many cases, but labels should always be reviewed to avoid hidden gluten or cross-contamination.