Chocolate Pie with Golden Meringue

This chocolate pie with golden meringue is a classic dessert that brings together a silky, rich chocolate filling, a buttery crust, and a fluffy meringue topping toasted to perfection. It’s indulgent, comforting, and perfect for special occasions or when I simply want to treat myself.

Why You’ll Love This Recipe

I love this pie because it’s a balance of textures and flavors—smooth chocolate custard meets airy, lightly sweetened meringue. It feels decadent but not overly heavy. I also like that it’s an impressive dessert to bring to gatherings, yet it uses simple ingredients I usually already have in the kitchen. The golden meringue topping not only looks beautiful but adds a light sweetness that perfectly complements the chocolate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust, baked and cooled

• Granulated sugar

• Unsweetened cocoa powder

• Cornstarch

• Salt

• Whole milk

• Egg yolks

• Butter

• Vanilla extract

• Egg whites

• Cream of tartar

Directions

I start by blind-baking the pie crust until golden and let it cool completely. For the filling, I whisk together sugar, cocoa powder, cornstarch, and salt in a saucepan, then gradually stir in the milk. I cook this mixture over medium heat until thickened, then slowly temper in the egg yolks before cooking a few more minutes. Once thick and glossy, I stir in butter and vanilla, then pour the chocolate custard into the prepared crust.

For the meringue, I beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat until stiff, glossy peaks hold. I spread the meringue over the hot filling, making sure it touches the crust edges to seal. Then I bake the pie until the meringue is golden on top.

I let it cool completely before slicing so the filling sets properly.

Servings and timing

This pie makes about 8 servings. It usually takes around 30 minutes to prepare the crust and filling, plus 15 minutes to bake the meringue, and about 2 hours to fully cool before serving.

Variations

Sometimes I like to use a graham cracker crust instead of a traditional pastry crust for a slightly different texture and flavor. I also enjoy adding a hint of espresso powder to the chocolate filling to intensify the flavor. For a sweeter touch, I occasionally fold a bit of melted chocolate into the meringue for a marbled look.

storage/reheating

I keep leftovers covered in the refrigerator for up to 3 days. I don’t recommend reheating this pie, since the meringue can weep and lose its texture. Instead, I enjoy it chilled straight from the fridge.

FAQs

Can I make this pie ahead of time?

Yes, I can make the pie a day in advance. I usually prepare it the night before and let it chill overnight so the filling is well set.

How do I keep the meringue from weeping?

I always spread the meringue over hot filling, sealing it against the crust edges. This helps prevent moisture from forming underneath.

Can I use a store-bought crust?

Yes, I often use a store-bought crust to save time. Both pastry crust and graham cracker crust work well.

What if I don’t have cream of tartar?

I can substitute with a small amount of lemon juice or white vinegar to stabilize the egg whites.

Can I freeze chocolate pie with meringue?

I don’t recommend freezing this pie, since the meringue doesn’t hold up well once thawed. The texture changes and can become watery.

Conclusion

This chocolate pie with golden meringue is one of my favorite desserts to bake when I want something both nostalgic and elegant. I like how the creamy chocolate filling contrasts with the light, toasted meringue, and it always feels like a special treat. Whether I’m making it for a family dinner or a holiday gathering, this pie never fails to impress.