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Chocolate Meringue Pie



  • Pre-baked 10 inch pie crust
  • Meringue
  • 4 egg whites (keep the egg yolks for the pie filling)
  • 1/2 teaspoon cream of tartar
  • 1/3 cup superfine sugar
  • 1 teaspoon vanilla
  • Chocolate Pie Filling
  • 1 cup sugar
  • 3 rounded tablespoons dark cocoa powder
  • 3 rounded tablespoons flour
  • pinch of salt
  • 4 eggs (separated)
  • 1/2 stick butter
  • 2 cups milk
  • 1/4 cup white chocolate chips
  • 1 teaspoon vanilla
  • Extra cocoa or chocolate shavings for garnish


  1. Preheat the oven to 375 degrees.
  2. For the meringue, separate the egg whites from the egg yolks.
  3. Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue.
  4. Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy).
  5. Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.
  6. For the filling, mix dark cocoa, flour, and sugar in a medium-sized sauce pan.
  7. In a separate bowl, whisk egg yolks, salt, and milk.
  8. Stir the wet mixture into the dry ingredients in the saucepan.
  9. Cook at medium heat until thick, about 5 minutes.
  10. Stir in the white chocolate chips, vanilla, and butter. Pour into pre-baked pie crust.
  11. Gently mound the meringue over hot filling sealing the meringue to the crust.
  12. Bake the pie in the 375 degree oven until meringue is golden brown. Be careful not to overcook the meringue.
  13. Remove the pie from the oven and allow to cool.
  14. Once the pie is cool, tent tin foil over the top of the pie and refrigerate.