My mom has made chocolate pies like this one all my life. I never baked one myself until today when my friend, Eddie Hostetler, asked me to give him a hand. Here’s how you can make your very own rich, chocolate meringue pie in three easy steps.
If you are in doubt when following this recipe, use a scale and go with the metric weights given.
Part I: The Piecrust
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- ⅓ cup (65g) Crisco vegetable shortening (or coconut oil, or lard)
- 3 to 4 Tablespoons (40–60 ml) ice water
- Preheat the oven to 400℉ (204℃).
- Combine the flour and salt in a stainless steel mixing bowl and sift with a wire whisk.
- Cut the shortening into the flour mixture with a pastry blender.
- Gradually sprinkle the mixture with ice water and mix with a rubber spatula.
- Work the dough into a ball and roll it out onto a lightly floured surface until it is about ⅛ inch (3-ish mm) in thickness.
- Place the dough in a 9 inch (23 cm) pan.
- Prick the bottom and sides of the dough with a fork and par-bake for 9 minutes until golden brown.
- Reduce the oven to 325℉ (163℃) and set the partially baked crust aside to cool.
Part II: The Filling
- 1 cup (198g) granulated sugar
- ¼ cup plus a bit more* (35g) cornstarch
- ¼ cup (25g) Penzey’s Natural High-Fat Cocoa powder
- ¼ teaspoon (5.7g) salt
- 1½ cups (355ml) whole milk
- ½ cup (118ml) evaporated milk
- 5 egg yolks, beaten
- 2 Tablespoons (28g) butter
- 1 Tablespoon (15ml) Penzey’s Mexican Vanilla Extract
*about a teaspoon
- Combine the dry ingredients in a medium-heavy saucepan.
- Have the beaten egg yolks, butter, and vanilla flavoring measured and at-the-ready near your stove top.
- Over medium-high heat, stir in both kinds of milk and continue stirring steadily until the mixture comes to a boil. Continue whisking for one (1) additional minute.
- Remove the mixture from the heat and add a couple of spoons-full of the filling to the the beaten eggs and stir to temper the eggs. Add an additional amount of the mixture (approximately 25%) and continue stirring to temper the yolks.
- Stir the tempered egg/filling mixture back into the saucepan and whisk well, over heat, for three (3) additional minutes.
- Remove the filling from the heat and whisk in the the vanilla extract and butter.
- Cover and set aside while you prepare the meringue.
Part III: The Meringue, Assembly & Final Bake
- 5 egg whites, set out to room temperature
- ¼ teaspoon (3.4g) Penzey’s French Cream of Tartar
- ¼ cup (85g) granulated sugar
- In your electric stand mixer, beat the egg whites and cream of tartar on high speed and gradually add-in the sugar until stiff peaks form. See photo below for an example of appropriately stiff peaks.
- Pour the chocolate filling into the pie shell and even things out.
- Top with the meringue, carefully sealing the edges of the pie.
- Working with a rubber or offset spatula, create many small peaks in the meringue. This makes for an attractive texture in the finished pie.
- Bake at 325℉ (163℃) for about 20 minutes until the meringue is golden brown.
- Cool before serving. Cover and store in the refrigerator.