Prep time: 30 mins | Bake time: 15 mins + chilling | Yield: 8 servings
This Grandma’s Chocolate Meringue Pie is my family’s favorite dessert. This pie turned out super delicious every time and it looks pretty as well.
Ingredients
3/4 c. sugar
Dough for single-crust pie
3 tbsp cornstarch
3 large egg yolks, room temperature, beaten
1/4 tsp salt
2 c. whole milk
1 tsp vanilla extract
5 tbsp baking cocoa
MERINGUE:
1/4 tsp cream of tartar
6 tbsp sugar
3 large egg whites, room temperature
How to Make Grandma’s Chocolate Meringue Pie
Step 1: Roll the dough on a lightly floured surface to a 1/8-inch thick circle. To a 9-inch pie plate, transfer the dough, then trim to half an inch beyond the rim of the plate and flute the edges. Place in the fridge for 30 minutes.
Step 2: Prepare the oven. Preheat it to 425 degrees.
Step 3: Using a double thickness of foil, line an unpicked crust. Then, fill the crust with pie weights, dried beans, or uncooked rice. Place on the lower oven rack and bake for 15 to 20 minutes until the edges are light golden brown. Take off the foil and weights and continue baking for another 3 to 6 minutes until the bottom is golden brown. Remove from the oven when done and onto a wire rack to cool. Adjust the oven setting to 350 degrees F.
Step 4: Combine the sugar, cocoa, cornstarch, and salt in a saucepan. Slowly add in the milk and cook while stirring over medium-high heat until bubbly and thickened. Decrease the heat and continue to cook for another 2 minutes, stirring. When done, take the pan off the heat. Into the egg yolks, whisk in about 1 cup of the hot filling. Place the saucepan back on the heat and bring the mixture to a gentle boil. Cook and stir for about 2 minutes. Remove the saucepan from the heat and whisk in the vanilla. Into the pie crust, pour the hot filling.
Step 5: To make the meringue, quickly beat the egg whites with the cream of tartar until soft peaks form. Then, slowly add in the sugar, beating constantly until stiff and glossy. Over the hot filling, evenly spread the meringue, sealing it to the pie crust. Place in the oven and bake for about 12 to 15 minutes until the meringue is golden brown. Transfer the pie to a wire rack to cool for about an hour. Before serving, refrigerate the pie for at least 4 hours.
Dough for single-crust pie:
Mix 1 1/4 c. All-purpose flour with 1/4 tsp salt. Then, cut in half a cup of cold butter until crumbly. Slowly add in 3 to 5 tablespoons of ice water, tossing using a fork until the dough holds together when pressed. Into a dish, form the dough.
Wrap it and keep it in the fridge for an hour.
Nutrition Facts:
1 piece: 317 calories, 11g fat (5g saturated fat), 93mg cholesterol, 227mg sodium, 49g carbohydrate (31g sugars, 1g fiber), 6g protein.
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