Chocolate Cream Meringue Pie Recipe
Chocolate cream meringue pie recipe: cook a smooth milk-based chocolate-style cream filling on the stovetop, spread it into a pie shell, then top with meringue and bake until lightly golden. Includes ingredients and how-to steps for an 8-slice pie.
Ingredients
Ingredients
Step-by-Step Method
Preheat and get the crust ready
Heat the oven to 350°F (175°C). If your pie shell isn’t already baked, have a pre-baked pie crust ready to fill.
Mix the dry ingredients
In a saucepan, combine sugar, flour, and salt. Stir well so the flour disperses evenly before adding liquid.
Cook the milk filling
Gradually whisk in the milk. Cook over medium heat, whisking often, until the mixture thickens and starts to gently bubble.
Finish with fats and vanilla
Remove from the heat. Stir in butter and margarine until melted, then mix in vanilla. Keep stirring until smooth and glossy.
Fill the pie shell
Pour the warm cream filling into the prepared pie shell and level the top with a spatula. Try not to leave filling on the crust edges.
Whip the meringue base
In a clean, dry bowl, add the cream of tartar. (Since eggs aren’t provided in the input, prepare your meringue using your standard method.) Add the meringue sugar gradually and whip to a stiff, shiny consistency.
Top and bake
Spread meringue over the filling, sealing it all the way to the crust. Bake for about 10–19 minutes, watching closely near the end so the top only turns lightly golden.
Cool, slice, and serve
Let the pie cool at room temperature for 20–30 minutes, then chill before slicing. For cleaner slices, dip the knife in hot water and wipe between cuts.