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Creamy Chocolate Cream Pie Recipe with Easy Fluffy Meringue Topping

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A rich and creamy chocolate cream pie topped with a light, fluffy meringue that is quick and easy to make, perfect for special occasions and family gatherings.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 ½ cups (360ml) whole milk
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) unsweetened cocoa powder
  • 3 large egg yolks, room temperature
  • 3 tablespoons (24g) cornstarch
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • 2 teaspoons pure vanilla extract
  • 4 large egg whites, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together 1 ¼ cups flour, ¼ cup sugar, and ½ teaspoon salt. Cut in the cold ½ cup cubed butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out chilled dough on floured surface to fit 9-inch pie dish. Press dough into dish, trim edges, and prick bottom lightly with fork. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights, and bake 10 more minutes until golden. Cool completely.
  3. Prepare Chocolate Filling: In medium saucepan, whisk together ¾ cup sugar, ¼ cup cocoa powder, and 3 tablespoons cornstarch. Slowly whisk in 1 ½ cups milk and 1 cup heavy cream until smooth. Heat over medium until mixture thickens and just starts to bubble, about 5-7 minutes, whisking constantly.
  4. Lightly beat 3 large egg yolks. Temper yolks by gradually whisking in about ½ cup of hot chocolate mixture. Return egg mixture to saucepan, cook 2 more minutes until thick and glossy, stirring constantly.
  5. Remove from heat and stir in 4 ounces chopped semi-sweet chocolate and 2 teaspoons vanilla extract until smooth. Pour filling into cooled pie shell. Cover with plastic wrap directly on surface to prevent skin, chill at least 3 hours.
  6. Make Meringue Topping: In clean bowl, beat 4 large egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup sugar while continuing to beat until stiff, glossy peaks form. Beat in 1 teaspoon vanilla extract.
  7. Spread meringue over chilled chocolate filling, sealing edges to crust to prevent shrinking. Use back of spoon to create peaks.
  8. Broil Meringue: Place pie under hot broiler for 1-2 minutes until peaks turn golden brown. Remove immediately to avoid burning.
  9. Let pie cool 30 minutes, then refrigerate until ready to serve. Serve chilled or at room temperature.

Notes

Keep egg whites at room temperature before whipping for best volume. Blind bake crust with weights to prevent sogginess. Use clean, grease-free bowls and whisks for meringue. Broil meringue with oven rack pulled out slightly and watch carefully to avoid burning. Seal meringue edges tightly to crust to prevent shrinkage and weeping. Prepare crust and filling in advance; whip meringue just before serving.

Nutrition

Keywords: chocolate cream pie, meringue topping, creamy chocolate pie, easy dessert, homemade pie, holiday dessert, potluck dessert

Find it online: https://emmayum.com/creamy-chocolate-cream-pie-recipe-with-easy-fluffy-meringue-topping/