Ingredients:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 egg yolks
- 2 teaspoons vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
The picture shows the baked chocolate meringue pie with a golden brown crust and fluffy meringue topping.
Instructions:
- Preheat the oven to 375°F.
- Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.
- Bake the crust for 12-15 minutes or until lightly golden. Set aside to cool.
The picture shows a pre-baked pie crust with a golden brown color and flaky texture. - In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Add milk and egg yolks, whisking until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. This should take around 10 minutes.
The picture shows a saucepan on a stove with chocolate filling being cooked, with steam coming out. - Remove the saucepan from the heat and stir in vanilla extract, chopped chocolate, and unsalted butter. Stir until the chocolate and butter have melted and the mixture is smooth.
- Pour the chocolate filling into the cooled pie crust and set aside.
The picture shows a chocolate filling being poured into the pre-baked pie crust. - In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add 1/4 cup of sugar, beating until stiff peaks form and the meringue is glossy.
The picture shows fluffy meringue being spread onto the chocolate filling in the pie crust. - Spoon the meringue over the chocolate filling, making sure to spread it to the edges to seal the pie.
- Bake the pie for 12-15 minutes or until the meringue is golden brown.
The picture shows the final product of the Chocolate Meringue Pie with a golden-brown meringue topping. - Remove the pie from the oven and let it cool to room temperature before serving.
