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Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Total Time:
6 hrs 45 mins
With a smooth pudding filling and swooping mound of toasted meringue on top, no one will be able to resist a slice of this old-fashioned chocolate meringue pie. It's a nostalgic treat that is so delicious, it never went out of style! While Ladd Drummond prefers his favorite chocolate pie unadorned, fresh meringue is one of the most ethereally delicious toppings one can imagine. Plus, it uses up all those extra egg whites that might not be used otherwise! This fluffy pie is also a welcome addition to the sweet and spiced Thanksgiving pie spread. Dig in!
Why is my chocolate meringue pie runny?
The heart and soul of the chocolate meringue pie is that fudgy, rich, homemade chocolate pudding. The chocolate and butter give the pie some structure but it would be a runny mess without egg yolks and cornstarch. These ingredients need to be treated carefully. The egg yolks need to be tempered, or slowly introduced to the hot liquid so they don’t curdle. When it is successfully done (don’t worry, it’s easier than it sounds), the pudding will be silky and thick. The pudding can be pushed through a fine-meshed sieve before being spooned into the pie crust to ensure it’s completely smooth. Now that the eggs have been gently whisked into the hot half-and-half, the mixture needs to come to a boil. Cornstarch does not work its thickening magic without being heated to over 200 degrees Fahrenheit. Stirring constantly to avoid scorching the bottom, the mixture needs to boil for at least 1 to 2 minutes to ensure the cornstarch is activated. After following these steps and allowing the mixture to chill, this pie will be perfectly sliceable!
What is the trick to making meringue?
This pie recipe uses what is called a Swiss meringue. With the aid of a thermometer, this method is foolproof and ensures a smooth, perfect meringue. The egg whites, sugar, cream of tartar, and salt are whisked up over a double boiler until a thermometer reads 160 degrees Fahrenheit. This method not only guarantees the eggs are cooked to a safe temperature, it also melts the sugar into the egg whites for an irresistibly fluffy texture. Transfer the mixture to a stand mixer with a whisk attachment and watch the magic happen as this opaque liquid transforms into a very thick, creamy cloud.
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Ingredients
For the crust:
- 1
Flour, for dusting
- 1 Tbsp.
heavy whipping cream
For the filling:
- 3 cups
half-and-half
- 1 1/2 cups
granulated sugar, divided
- 5
large egg yolks
- 1/4 cup
cornstarch
- 1 Tbsp.
instant espresso powder
- 1/4 tsp.
kosher salt
- 6 oz.
bittersweet (60%) chocolate, chopped
- 2 Tbsp.
unsalted butter
- 2 tsp.
vanilla extract
For the meringue
- 5
large egg whites
- 1 1/3 cups
granulated sugar
- 1/4 tsp.
cream of tartar
- 1/4 tsp.
kosher salt
- 1/2 tsp.
vanilla extract
Directions
- Step 1For the crust: Preheat the oven to 400˚F.
- Step 2On a lightly floured surface, roll the pie dough into a 14-inch circle. Transfer the crust to a 9-inch deep-dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Place the crust in the freezer for 30 minutes.
- Step 3Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 16 to 18 minutes. Remove the pie weights and parchment paper; brush all over with the heavy whipping cream and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes more. Let cool to room temperature.
- Step 4For the filling: In a large saucepan, heat the half-and-half and 1 cup of sugar over medium-low heat until steaming.
- Step 5In a large bowl, whisk the egg yolks, the remaining ½ cup sugar, cornstarch, espresso powder, and salt until well combined and lightened in color. Whisking constantly, slowly add about 1 cup of the steaming half-and half to the egg yolk mixture. Whisk the egg yolk mixture until well combined and no lumps remain. Add the egg mixture to the remaining half-and-half. Place the chocolate and butter in the now-empty bowl.
- Step 6Increase the heat to medium and simmer, stirring constantly, until the mixture becomes thick, 6 to 8 minutes. Pour the mixture over the chocolate and butter and allow to sit for 1 to 2 minutes. Stir the mixture until the chocolate is melted and everything is well combined. Stir in the vanilla.
- Step 7Pour the pudding into the pie crust. Place in the refrigerator to chill uncovered until set, 3 to 4 hours.
- Step 8For the meringue: Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer. In the metal bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, sugar, cream of tartar, and salt until combined. Place the bowl over the saucepan of simmering water, and cook, stirring constantly, until the sugar is dissolved and the mixture is about 160°F, 3 to 5 minutes.
- Step 9Carefully remove the bowl from the saucepan, and add the vanilla. Return the bowl to the stand mixer and beat at medium-high speed until the mixture is cool, glossy, and holds a medium-stiff peak.
- Step 10Dollop the meringue over top of the pie to completely cover the chocolate filling and swirl with the back of a spoon to make decorative swoops and swirls.
- Step 11Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.
Tip: This recipe also works with semi-sweet chocolate for the sweet tooths out there!
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