Chocolate meringue pie

    (69)
    40 min

    The lovely chocolate filling in this pie is creamy and very chocolaty. It's cooked in a double boiler until thick, then poured into a baked pastry case and slathered with meringue. After six minutes in a hot oven, it's done!


    2 people made this

    Ingredients
    Serves: 8 

    • 1 (23cm) pastry case, baked
    • 200g caster sugar
    • 2 tablespoons cocoa powder
    • 2 tablespoons plain flour
    • 1 pinch salt
    • 2 eggs, separated
    • 240ml milk
    • 1 teaspoon vanilla extract
    • 1 tablespoon butter
    • 50g caster sugar

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6.
    2. To make the chocolate filling: In a large saucepan or double boiler combine 200g of sugar, cocoa powder, flour and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of custard.
    3. Stir vanilla extract and butter into custard. Pour mixture into baked pastry case.
    4. To make the meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 50g caster sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate filling, covering completely.
    5. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

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    Reviews & ratings
    Average global rating:
    (69)

    Reviews in English (56)

    by
    311

    The pie was very good but since I've worked in kitchens all my life I knew that this recipe needed some tweaking. when making the meringue the recipe doesn't specifically tell you how many egg whites. and two will hardly do the job if you like meringue. If I am going to go through the trouble of making this masterpiece I want it to be spectacular. so I used 5 egg whites. if you've never made anything with stiff egg whites. whip them like crazy. make sure they are stiff peaks, you should be able to turn the bowl upside down with out them so much as moving. The meringue will fail if you do not get the whites whipped correct. I did not have a problem with the filling it was very good. The only reason I gave it 4 stars is the issue of the egg whites. that was quite confusing in the recipe especially if someone has never made anything like this. These are fun pies to make! good luck and good eating!  -  10 Nov 2005  (Review from Allrecipes US | Canada)

    by
    109

    I made this pie tonight, I haven't tasted the finished product, however, the chocolate custard is very good. One BIG note, however, if you are trying to fill a 9" pie crust you MUST TRIPLE the recipe. I wound up making 2 batches, one regular (which only filled about 1/2" of the bottom of the crust) and one double batch. Tripled this recipe fills the pie to the edge of the crust.  -  28 Jan 2006  (Review from Allrecipes US | Canada)

    by
    68

    I ended up having to triple this recipe to fill the pie crust. I added extra egg whites because we like our meringue piled high. The pie tasted good and I will make this again. I gave it 3 stars only because I had made and poured the first batch before I realizes that I would need more filling.  -  30 Jan 2007  (Review from Allrecipes US | Canada)

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