Chocolate Meringue Pie

“After one bite, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl...
Contributor

Kerry Dunnington

“After one bite, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl and/or beaters in the freezer for about 2 hours prior to preparing whipped cream.” – Kerry Dunnington, author of This Book Cooks

6
Servings
369
Calories Per Serving
Deliver Ingredients

Notes

Reprinted with permissions from This Book Cooks published in 2015 by Artichoke Publishers

Ingredients

For the meringue:

  • 2 egg whites, at room temperature
  • 1/2 Cup sugar
  • 1/8 Teaspoon cream of tartar
  • 1/2 Cup chopped nuts (pecans, walnuts, or almonds)

For the chocolate pie filling:

  • 6 Ounces semisweet chocolate chips
  • 3 Tablespoons hot water
  • 1/2 Teaspoon vanilla
  • 1/2 Cup heavy cream

Directions

For the meringue:

Preheat oven to 275 degrees F. Lightly coat a 9-inch pie plate with cooking spray.

To prepare the meringue, place egg whites in a large bowl. Beat on medium-high speed with an electric mixer, while gradually adding sugar. Increase speed, add cream of tartar, and beat until whites are glossy and stiff peaks have formed. Transfer meringue to the prepared pie plate. Spread meringue evenly across the bottom and sides of pie plate. Sprinkle nuts over top of meringue and bake for 1 hour. 

For the chocolate pie filling:

While the meringue is baking, prepare part of the chocolate filling. (The chocolate filling has to cool before it can be added to the whipped cream.) In a medium pan over moderate heat, combine chocolate chips and hot water, then stir until chocolate has melted and mixture is smooth. Stir in vanilla. Set mixture aside.

Once the meringue has cooled, prepare the whipped cream. Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Add cooled chocolate mixture to whipped cream and combine until well blended. Spread chocolate filling over cooled meringue shell. 

Cover and chill pie for 2-3 hours before serving.

Nutritional Facts

Total Fat
24g
34%
Sugar
16g
18%
Saturated Fat
7g
29%
Cholesterol
11mg
4%
Carbohydrate, by difference
35g
27%
Protein
6g
13%
Vitamin A, RAE
40µg
6%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
76mg
8%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
1mg
7%
Phosphorus, P
108mg
15%
Selenium, Se
3µg
5%
Sodium, Na
28mg
2%
Water
20g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.