Chocolate Meringue Pie
Indulge in a slice of history with each bite of the iconic chocolate meringue pie. This delectable dessert's enchanting journey from the late 1800s to its 1920s heyday has solidified its status as a beloved American classic.
Equipment
- Medium saucepan
- Electric Mixer
- 9-inch pie dish
Ingredients
- 1 pie crust pre-baked 9-inch pie crust Use a store-bought or homemade crust.
- 1 cup granulated sugar Divided into two parts: 1 cup and 1/2 cup.
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk Whole milk is recommended for creaminess.
- 4 large egg yolks
- 2 ounces unsweetened chocolate Chopped.
- 2 tablespoons unsalted butter For richness.
- 1 teaspoon vanilla extract
- 4 large egg whites Must be at room temperature for best results.
- 1/2 cup granulated sugar For meringue.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, whisk together the 1 cup of sugar, cornstarch, and salt. Gradually stir in the milk and egg yolks, and cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth. Pour the chocolate custard into the pre-baked pie crust.
- In a clean bowl, beat the egg whites with an electric mixer until they're foamy. Gradually add the 1/2 cup of sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the chocolate custard, making sure to cover the entire surface. Bake for 12-15 minutes, or until the meringue is lightly browned.
- Allow the pie to cool completely before serving. Enjoy the delicious combination of the rich chocolate custard and the light, fluffy meringue topping.
Notes
This chocolate meringue pie packs a nutritional punch, though you may want to enjoy it in moderation as part of a balanced diet.