Description
Make a rich, creamy chocolate custard pie topped with a tall, fluffy, and stable meringue layer. This recipe focuses on preventing common meringue weeping and filling separation.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 1/2 cups granulated sugar, divided
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 3/4 cups cold water
- 2 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
Instructions
- Prepare and partially bake your 9-inch pie crust according to your preferred method. Set aside to cool slightly.
- In a medium saucepan, whisk together 1 cup of the sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
- In a separate small bowl, whisk the egg yolks lightly. Slowly drizzle about 1 cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
- Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to medium heat and cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil vigorously.
- Remove from heat. Stir in the butter and vanilla extract until smooth.
- Pour the hot chocolate filling immediately into the pre-baked pie crust.
- In a clean, grease-free bowl, beat the 4 room temperature egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar and the cream of tartar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, making sure the meringue touches the inner edge of the crust all the way around to seal it. Create decorative swirls with the back of a spoon.
- Bake at 350 degrees F for 12 to 15 minutes, or until the meringue tips are lightly golden brown.
- Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause weeping.
Notes
- Use room temperature egg whites for the meringue; they whip up higher and hold their shape better.
- Ensure your mixing bowl and whisk attachments are completely free of grease or yolk residue before whipping the whites.
- To prevent the meringue from shrinking or weeping, make sure the hot filling is spread evenly and the meringue seals completely against the crust edge.
- For the best texture, cool the pie at room temperature for several hours before chilling.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 6
- Cholesterol: 75