Chocolate Meringue Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 3 oz semisweet chocolate, chopped
• 2 tbsp butter, 1 tsp vanilla extract
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Method

1. Whisk the milk, sugar, cornstarch, and egg yolks together in a saucepan.
2. Cook over medium heat, whisking constantly, until thickened and bubbling, about 8 minutes.
3. Remove from heat and stir in the chocolate, butter, and vanilla until smooth.
4. Pour the hot filling into the baked crust.
5. Beat the egg whites and cream of tartar with a mixer on medium until soft peaks form, then add the sugar 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. Spread the meringue over the hot filling, making sure it touches the crust all the way around to prevent shrinking.
7. Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are golden brown.
8. Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

The Tale of Chocolate Meringue Pie

Story updated September 19, 2026

Chocolate meringue pie combines a cooked chocolate custard filling with a meringue topping. It is often associated with Southern home baking, where it is made from pantry staples such as cocoa, sugar, eggs, and milk. Meringue puts to use the whites left over from a filling that calls mostly for yolks. The pie has no documented inventor, place, or date of origin, and it is best understood as a home-kitchen variation on the custard and cream pies of the early twentieth century. It is a familiar sight at church potlucks, family reunions, and Sunday suppers.