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Chocolate Meringue Pie

By
Test Kitchen
Winter 2024
Holiday 2017
Decadent dark chocolate filling topped with fluffy, golden meringue on a crisp pastry crust—an indulgent dessert perfect for any occasion.

Recipe Information

Total Time:
Yield:
12 servings

Ingredients

4 large eggs

½ (14.1-ounce) package refrigerated piecrusts (1 piecrust)

1½ cups heavy whipping cream

12 ounces 86%-cacao intense dark chocolate bars, chopped

⅔ cup salted butter, softened

1½ cups granulated sugar, divided

½ cup warm water

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

½ teaspoon cream of tartar

Directions

  1. Preheat oven to 350°F. Separate eggs, placing yolks in a medium bowl and whites in a small bowl; set aside.
  2. For crust, lightly spray a 9-inch springform pan with nonstick cooking spray. Unroll piecrust pastry and line pan with pastry. Place a sheet of parchment paper over pastry in pan; fill pan two-thirds full with dried beans or pie weights. Bake for 18 minutes. Remove parchment and beans or pie weights; bake for 4 minutes more or until golden brown. Cool crust in pan on a wire cooling rack.
  3. For chocolate filling, in a medium saucepan, combine cream, chocolate, butter and ½ cup sugar. Cook over low heat until chocolate is melted, whisking constantly. Remove from heat. Whisk about half of the hot mixture into egg yolks. Return mixture to saucepan; cook over medium-low heat for 5 minutes or until slightly thickened, stirring constantly.
  4. Place saucepan in a sink or a very large bowl filled with ice water until filling is cooled, stirring occasionally. Transfer chocolate mixture to a large bowl. Beat with an electric mixer on medium until light and fluffy. Spread mixture in the baked crust. Cover with plastic wrap and refrigerate for 1 hour or until ready to serve. Wash and dry large bowl and beaters.
  5. For meringue topping, in a small saucepan, stir together remaining 1 cup sugar and water. Stir in lemon juice. Wipe down sides of saucepan with a pastry brush dipped in water to keep sugar crystals from forming. Clip a candy thermometer to side of saucepan. Cook over high heat until thermometer registers 240°F. Do not stir.
  6. Meanwhile, transfer egg whites to the clean large bowl; add vanilla and cream of tartar. Beat with an electric mixer on medium-high until soft peaks form (tips curl). With electric mixer on medium-low, add hot sugar mixture to egg white mixture in a slow, steady stream. Increase speed to medium-high and beat until meringue is stiff and glossy.
  7. Remove pie from refrigerator. Spoon meringue on top of chocolate filling. Use a kitchen torch to toast topping until lightly golden. Remove side of springform pan before serving.

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