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Gallery Quick Chocolate Meringue Pie Recipe Summary prep: 25 mins total: 30 mins Servings: 8

Ingredients Ingredient Checklist One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate) 1 cup sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons all-purpose flour 1 tablespoon plus 1 teaspoon cornstarch 1 can (12 ounces) evaporated whole milk 3 large eggs, separated 3 tablespoons unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract

Cook’s Notes Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust’s edge so that it seals and doesn’t shrink.

Gallery Quick Chocolate Meringue Pie

Recipe Summary prep: 25 mins total: 30 mins Servings: 8

Quick Chocolate Meringue Pie

Quick Chocolate Meringue Pie

Quick Chocolate Meringue Pie

Recipe Summary prep: 25 mins total: 30 mins Servings: 8

Recipe Summary

prep: 25 mins total: 30 mins

Servings: 8

prep: 25 mins

total: 30 mins

prep:

25 mins

total:

30 mins

Servings: 8

8

Ingredients

Ingredients

  • One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate) 1 cup sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons all-purpose flour 1 tablespoon plus 1 teaspoon cornstarch 1 can (12 ounces) evaporated whole milk 3 large eggs, separated 3 tablespoons unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract

Directions

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.

Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Cook’s Notes Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust’s edge so that it seals and doesn’t shrink.

Cook’s Notes

Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust’s edge so that it seals and doesn’t shrink.

Reviews (19)

 Add Rating & Review     97 Ratings   5 star values:        23    4 star values:        33    3 star values:        28    2 star values:        7    1 star values:        6

Load More Reviews

Reviews (19)

Add Rating & Review     97 Ratings   5 star values:        23    4 star values:        33    3 star values:        28    2 star values:        7    1 star values:        6

Add Rating & Review

97 Ratings 5 star values: 23 4 star values: 33 3 star values: 28 2 star values: 7 1 star values: 6

97 Ratings 5 star values: 23 4 star values: 33 3 star values: 28 2 star values: 7 1 star values: 6

97 Ratings 5 star values: 23 4 star values: 33 3 star values: 28 2 star values: 7 1 star values: 6

  • 5 star values: 23 4 star values: 33 3 star values: 28 2 star values: 7 1 star values: 6

    Martha Stewart Member     Rating: Unrated       11/27/2010   My husband absolutely LOVED this pie! He is a huge fan of chocolate meringue so a lot was at stake here. I followed the directions exactly and found it to be really easy. I did however use my grandmother's crust recipe instead of store bought. It was not runny and I cooled the pie overnight and then did the meringue right before we sat down for dinner.  

Martha Stewart Member     Rating: Unrated       03/22/2009   Shelia- for any filling that includes eggs and requiers stove-top cooking, you MUST get the eggs to cook until they reach 180-degrees F. Otherwise the enzymes in the eggs aren't destroyed and they will keep the filling from staying "firm". Even if you bake the filling until it 'sets', the filling will be runny after letting the pie cool or set in the fridge overinight. As meringue goes, they are high-maintenance! Use 1/8 tsp. of cream of tarter per egg white, this should help keep it firm.  

Martha Stewart Member     Rating: Unrated       03/22/2009   The problem is your not cooking the filling long enough. However, homemade chocolate pies tend to be a bit watery. Definitely do not chill the pie before the meringue. It should all be one step. My grandmother always made chocolate pies without the crust. Like a homemade chocolate pudding with meringue. SO YUMMY!  

Martha Stewart Member     Rating: Unrated       01/05/2009   Sheila, Your meringue is "weeping". This pie calls for chilling the filling prior to adding meringue which adds to the problem, not allowing the meringue to bake completely. But, make sure your egg whites are at room temp before beating so that you get a good amount of volume from them. Also, make sure your meringue is spread entirely to the edge of the crust. Unfortunately, refrigeration will make your meringue weep more. This pie needs to be topped and eaten immediately to avoid the weep  

Martha Stewart Member     Rating: Unrated       01/05/2009   I don't think that was the problem as I have made this same chocolate filling four times. Twice I put the meringue on and that was when it was runny...watery. Two other times I put whipped cream on the same filling and it stayed firm. So, my suspicion lies with the meringue.  

Martha Stewart Member     Rating: Unrated       12/31/2008   Sheila - Maybe you didn't wait long enough while the chocolate mixture was on the stove? The instructions are a bit misleading - "until the first large bubble forms" refers to when the mixture thickens and starts to boil, not the foam that appears soon after it starts heating. You will notice a definite change in consistency when it thickens and then starts to bubble.  

Martha Stewart Member     Rating: Unrated       12/20/2008   I have tried this pie twice and both times the filling and bottom crust became watery. I put the same meringue on a coconut cream pie and it turned out perfect, but on this chocolate filling it turned watery. Any idea what Im doing wrong?  

Martha Stewart Member     Rating: Unrated       11/29/2008   My message was cut off - you can find evaporated milk in the same aisle you can find baking products normally, since it is used a lot from that.  

Martha Stewart Member     Rating: Unrated       11/29/2008   Evaporated milk is regular milk that has had water removed from it  

Martha Stewart Member     Rating: Unrated       11/27/2008   Can someone explain me what is evaporated milk exactly? And if I can't get it, could I replace it with something? Thanx

    Martha Stewart Member

    Rating: Unrated 11/27/2010

My husband absolutely LOVED this pie! He is a huge fan of chocolate meringue so a lot was at stake here. I followed the directions exactly and found it to be really easy. I did however use my grandmother’s crust recipe instead of store bought. It was not runny and I cooled the pie overnight and then did the meringue right before we sat down for dinner.

Rating: Unrated

Rating: Unrated 03/22/2009

Shelia- for any filling that includes eggs and requiers stove-top cooking, you MUST get the eggs to cook until they reach 180-degrees F. Otherwise the enzymes in the eggs aren’t destroyed and they will keep the filling from staying “firm”. Even if you bake the filling until it ‘sets’, the filling will be runny after letting the pie cool or set in the fridge overinight. As meringue goes, they are high-maintenance! Use 1/8 tsp. of cream of tarter per egg white, this should help keep it firm.

The problem is your not cooking the filling long enough. However, homemade chocolate pies tend to be a bit watery. Definitely do not chill the pie before the meringue. It should all be one step. My grandmother always made chocolate pies without the crust. Like a homemade chocolate pudding with meringue. SO YUMMY!

Rating: Unrated 01/05/2009

Sheila, Your meringue is “weeping”. This pie calls for chilling the filling prior to adding meringue which adds to the problem, not allowing the meringue to bake completely. But, make sure your egg whites are at room temp before beating so that you get a good amount of volume from them. Also, make sure your meringue is spread entirely to the edge of the crust. Unfortunately, refrigeration will make your meringue weep more. This pie needs to be topped and eaten immediately to avoid the weep

I don’t think that was the problem as I have made this same chocolate filling four times. Twice I put the meringue on and that was when it was runny…watery. Two other times I put whipped cream on the same filling and it stayed firm. So, my suspicion lies with the meringue.

Rating: Unrated 12/31/2008

Sheila - Maybe you didn’t wait long enough while the chocolate mixture was on the stove? The instructions are a bit misleading - “until the first large bubble forms” refers to when the mixture thickens and starts to boil, not the foam that appears soon after it starts heating. You will notice a definite change in consistency when it thickens and then starts to bubble.

Rating: Unrated 12/20/2008

I have tried this pie twice and both times the filling and bottom crust became watery. I put the same meringue on a coconut cream pie and it turned out perfect, but on this chocolate filling it turned watery. Any idea what Im doing wrong?

Rating: Unrated 11/29/2008

My message was cut off - you can find evaporated milk in the same aisle you can find baking products normally, since it is used a lot from that.

Evaporated milk is regular milk that has had water removed from it

Rating: Unrated 11/27/2008

Can someone explain me what is evaporated milk exactly? And if I can’t get it, could I replace it with something? Thanx

All Reviews for Quick Chocolate Meringue Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quick Chocolate Meringue Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest