Growing up, this Chocolate Meringue Pie was a Sunday favorite—rich, creamy, and crowned with a cloud of golden meringue.

It’s old-fashioned comfort at its best, the kind of dessert that feels like a warm hug in every bite.

Whether for holidays or just because, it always brings smiles around the table.

Why I Love This Recipe

A rich, silky chocolate filling made from scratch

Pillowy meringue topping that toasts to perfection

Uses simple ingredients you probably already have

Perfect for family gatherings, celebrations, or a cozy weekend treat

Feels fancy, but is actually easy to make!

What You’ll Need (Ingredient Highlights)

Pre-baked pie crust – Use store-bought or homemade

Butter – Adds richness to the chocolate custard

Sugar, flour, cocoa powder – The base for a smooth, velvety filling

Milk – Gives the pie a creamy consistency

Egg yolks – Thicken the custard and give it richness

Vanilla extract – Adds warmth and depth

Egg whites, cream of tartar, sugar – For that fluffy, glossy meringue topping

Pro Tips Before You Start

Pre-bake your crust fully so it doesn’t get soggy under the filling

Temper the egg yolks slowly to prevent scrambling

Stir the chocolate mixture constantly while cooking to avoid lumps

Make sure the meringue seals the edges of the crust to prevent shrinking

Let the pie cool completely so it sets up beautifully before slicing

How to Make Chocolate Meringue Pie

Step 1: Prep Your Oven and Crust

Preheat your oven to 350°F (175°C).

Have your pre-baked pie crust ready in a pie dish.

Step 2: Start the Chocolate Filling

Melt butter in a medium saucepan over medium heat.

In a separate bowl, whisk together sugar, flour, and cocoa powder.

Step 3: Combine Dry and Wet Ingredients

Gradually stir the dry ingredients into the melted butter, mixing until smooth.

Slowly pour in the milk while stirring constantly.

Continue to cook over medium heat for about 5–7 minutes, until the mixture thickens into a smooth custard.

Step 4: Add the Egg Yolks

In a small bowl, temper the egg yolks by whisking in a spoonful of the hot mixture.

Then, stir the tempered yolks back into the saucepan.

Cook for another 2–3 minutes while stirring, then remove from heat and stir in the vanilla extract.

Step 5: Fill the Pie

Pour the warm chocolate filling into the pre-baked pie crust, spreading it evenly.

Step 6: Make the Meringue

In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar while beating, and continue until stiff, glossy peaks hold.

Step 7: Top and Bake

Spoon the meringue over the chocolate filling, making sure to seal the edges to the crust completely.

Bake for 10–12 minutes, or until the top is golden brown.

Step 8: Cool and Serve

Let the pie cool at room temperature until fully set. Slice and enjoy!

What to Serve It With

A tall glass of cold milk

Fresh berries for contrast

A drizzle of chocolate syrup

Whipped cream for extra indulgence

Variations / Substitutions

No meringue? Top with whipped cream instead

Crust swap: Try a graham cracker crust for a crunchier base

Milk options: Whole milk is best, but oat or almond milk works for a lighter version

Add-ins: Stir in espresso powder for a mocha twist

Storage & Leftovers

Store leftovers in the fridge, lightly covered, for up to 3 days

Avoid plastic wrap touching the meringue—it can make it weep

Not freezer-friendly due to texture changes in the custard and meringue

FAQs

Can I use a store-bought crust?
Yes! A pre-baked store-bought crust works great and saves time.

Why does my meringue weep?
Meringue can weep if it’s undercooked or not sealed to the crust.

Bake until golden and make sure it touches the crust edges.

Can I make this pie ahead of time?
Yes, but it’s best served the same day.

You can make the filling ahead and top with meringue just before baking.

Is it safe to eat the meringue?
Absolutely! The meringue is fully baked, so it’s safe to eat.

Can I use cornstarch instead of flour?
Yes, use 2 tablespoons cornstarch instead of flour for a smoother filling.

Can I double the chocolate filling?
Sure! Just use a deeper pie dish and increase cook time slightly.

What’s the best way to slice it cleanly?
Use a sharp knife dipped in hot water and wiped dry between slices.

Final Thoughts

This Chocolate Meringue Pie is one of those nostalgic, heartwarming desserts that never go out of style.

Whether it’s your first time making it or your fiftieth, it always delivers that wow factor—creamy, rich, and topped with sweet meringue perfection.

Make it once, and it might just become a staple in your kitchen too.