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A classic homemade chocolate cream pie with a rich, smooth chocolate filling in a flaky crust, topped with a generous layer of golden-brown meringue.

Classic Chocolate Meringue Pie

Fail-proof Classic Chocolate Meringue Pie with a silky microwave chocolate filling and tall golden meringue. A from-scratch recipe treasured for over 45 years.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Filling:
  • 1½ cups sugar
  • 3 heaping tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 4 egg yolks
  • 12 ounces evaporated milk
  • 1 teaspoon vanilla extract
  • ½ stick 4 tablespoons butter
  • 1 baked 9-inch pie shell
  • Meringue:
  • 4 egg whites room temperature
  • Pinch of salt
  • ¼ teaspoon cream of tartar
  • 8 teaspoons sugar

Equipment

  • Microwave-safe bowl, 9-inch baked pie shell, mixer

Method
 

  1. Whisk sugar, cocoa, cornstarch, and salt in a large microwave-safe bowl. Add egg yolks and evaporated milk; whisk until smooth.
  2. Microwave 2 minutes, whisk well; repeat for 2 minutes, then continue in 1-minute intervals until thick and glossy.
  3. Whisk in vanilla and butter. Pour into baked pie shell.
  4. Beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, 2 teaspoons at a time, until stiff glossy peaks form.
  5. Spread meringue over hot filling, sealing to the crust. Bake at 375°F until peaks are golden.
  6. Cool completely, then refrigerate until set before slicing.

Notes

Use room-temperature egg whites. Seal meringue to the crust. Whisk filling thoroughly between microwave intervals. Best the day it is made; store refrigerated. A true classic that never fails.