Dessert

Chocolate Cream Pie With Meringue

Name: Chocolate Cream Pie With Meringue
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs pre-baked pie crust 9-inch (23cm); 0.75 cup granulated sugar; 3 tbsp all-purpose flour sifted; 2 tbsp unsweetened cocoa powder sifted; 1 pinch salt; 2 cup whole milk; 4 pcs egg yolk from large eggs, whites reserved for meringue; 1 tsp vanilla extract; 4 pcs egg white from large eggs, at room temperature; 0.25 cup granulated sugar; 0.25 tsp cream of tartar (optional)

A classic dessert featuring a rich, cooked chocolate custard in a pre-baked crust, topped with a light and airy toasted meringue. This pie balances a creamy chocolate filling with a sweet, fluffy topping.

An original recipe by Forkin

Total time: 3 hr 55 min
Serves: 8
Difficulty: Medium
Per serving: 353 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Crust

1 pcspre-baked pie crust, 9-inch (23cm)

Filling

0.75 cupgranulated sugar
3 tbspall-purpose flour, sifted
2 tbspunsweetened cocoa powder, sifted
1 pinchsalt
2 cupwhole milk
4 pcsegg yolk, from large eggs, whites reserved for meringue
1 tspvanilla extract

Meringue

4 pcsegg white, from large eggs, at room temperature
0.25 cupgranulated sugar
0.25 tspcream of tartar(optional)

Equipment

saucepan · measuring cups · spatula · wire rack · mixing bowl · measuring spoons · electric mixer · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
In a medium saucepan, whisk together the sugar for the filling, all-purpose flour, cocoa powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients first prevents lumps when you add the liquid.
3
Gradually whisk in the milk until the mixture is smooth.
About 2 min
4
Cook over medium heat, whisking constantly, until the mixture begins to bubble and thicken, about 5-7 minutes.
About 7 min
Cook’s note: To prevent scorching, you can use a double boiler or simply keep the heat moderate and stir continuously.
5
In a separate bowl, lightly beat the egg yolks. Slowly pour about half a cup of the hot chocolate mixture into the yolks, whisking constantly, then pour the tempered yolk mixture back into the saucepan.
About 3 min
Cook’s note: This process, called tempering, prevents the eggs from scrambling when added to the hot liquid.
6
Continue cooking and whisking for another 2 minutes until the custard is very thick.
About 2 min
7
Remove the saucepan from the heat and stir in the vanilla extract.
About 1 min
8
Pour the hot chocolate filling into the pre-baked pie crust.
About 1 min
9
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar, if using.
About 2 min
Cook’s note: Ensure there is no trace of yolk in the whites and that your bowl and beaters are completely free of grease for the best volume.
10
Increase the mixer speed to high and gradually add the sugar for the meringue, beating continuously.
About 3 min
11
Continue beating until the meringue is glossy and forms stiff peaks when the beaters are lifted.
About 2 min
12
Spread the meringue over the hot pie filling, making sure it touches the edges of the crust to prevent shrinking.
About 2 min
Cook’s note: Create decorative swirls or peaks with the back of a spoon.
13
Bake for 10-15 minutes, or until the meringue is lightly golden brown.
About 15 min
14
Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 2-3 hours to set completely before slicing.
About 3 hr
Cook’s note: Cooling gradually helps prevent the meringue from weeping.

Per serving

Nutrition

61%Score

Calories: 352.5kcal
Protein: 7.7g
Carbs: 46.1g
Fat: 15.7g
Fibre: 1g
Sugar: 28.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the pie loosely covered in the refrigerator.

Reheating

This pie is best served chilled.