Old Fashioned Chocolate Meringue (Print Version)
Buttery crust filled with smooth chocolate and crowned with golden meringue for nostalgic indulgence.
# Ingredients:
→ Chocolate Filling
01 -
1 pre-baked 9-inch pie crust
02 -
1/4 cup unsalted butter
03 -
1 cup granulated sugar
04 -
1/4 cup all-purpose flour
05 -
1/2 cup unsweetened cocoa powder
06 -
2 cups whole milk
07 -
3 large egg yolks
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon salt
→ Meringue Topping
10 -
3 large egg whites
11 -
1/4 teaspoon cream of tartar
12 -
1/2 cup granulated sugar
13 -
1/4 teaspoon vanilla extract
# Steps:
01 -
Melt unsalted butter in a medium saucepan over medium-low heat.
02 -
In a mixing bowl, whisk together granulated sugar, all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
03 -
Gradually stir the dry ingredients into the melted butter, mixing until a smooth paste forms.
04 -
Slowly pour whole milk into the saucepan, whisking continuously to prevent lumps.
05 -
Increase heat to medium. Stir constantly as mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
06 -
Cook for an additional 2 minutes, stirring to ensure smooth texture.
07 -
In a small bowl, beat egg yolks lightly. Gradually add a few tablespoons of hot mixture to the yolks, whisking to temper.
08 -
Return the tempered egg yolks to the saucepan, stirring constantly for 2 more minutes until filling is thick and creamy. Remove from heat and stir in vanilla extract.
09 -
Pour hot chocolate filling into pre-baked pie crust and set aside.
10 -
Preheat oven to 350°F (175°C).
11 -
In a clean mixing bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.
12 -
Gradually add granulated sugar, one tablespoon at a time, beating constantly. Increase speed to high and continue until stiff, glossy peaks form, about 5 to 7 minutes. Gently fold in vanilla extract.
13 -
Spoon meringue over the hot chocolate filling, spreading to the crust's edge and creating decorative peaks.
14 -
Bake in preheated oven for 12 to 15 minutes, or until meringue is golden brown.
15 -
Remove pie from oven and cool on wire rack for about 2 hours. Refrigerate for at least 3 hours or overnight until fully set before slicing.
# Notes:
01 -
Spread meringue to the crust's edge to avoid shrinking during baking.