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The Best Chocolate Meringue Pie Recipe with Flawless, Non-Weeping Meringue

A decadent slice of chocolate meringue pie showing a thick, dark chocolate filling and a tall, fluffy, torched meringue topping.
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This is the classic, homemade chocolate meringue pie recipe you need for a rich, creamy chocolate filling and a towering, stable meringue topping. Follow these steps for a showstopper dessert every time.

Ingredients

Scale
  • 1 (9-inch) pre-baked pie crust (buttery crust pie recommended)
  • 1 1/2 cups granulated sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 1/4 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, at room temperature

Instructions

  1. Prepare the pie crust: Bake your 9-inch pie crust according to your preferred recipe or package directions until golden brown. Let it cool completely.
  2. Make the chocolate filling base: In a medium saucepan, whisk together 1 cup of the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the filling: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
  5. Combine and finish filling: Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to medium heat. Cook, stirring constantly, until the mixture thickens again and bubbles gently. Remove from heat immediately. Stir in the butter and vanilla extract until smooth.
  6. Fill the crust: Pour the hot chocolate filling into the cooled, pre-baked pie crust.
  7. Make the meringue topping: In a large, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. This creates your fluffy meringue topping.
  8. Top the pie: Immediately spread the meringue over the hot chocolate filling, making sure the meringue touches the edges of the crust all the way around. This seals the filling and helps prevent weeping.
  9. Bake the meringue: Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  10. Cool the pie: Cool the pie completely on a wire rack at room temperature for about 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, before slicing.

Notes

  • To prevent weeping in your meringue, make sure your mixing bowl and beaters are completely free of any grease or egg yolk residue.
  • Spread the meringue so that it completely seals the filling to the edge of the crust. This traps the moisture and stops the meringue from shrinking or weeping.
  • Use room temperature egg whites; they whip up to a higher volume than cold whites.

Nutrition

Find it online: https://delicerecipe.com/chocolate-meringue-pie-recipe-best-fluffy/