Chocolate Meringue Pie

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chocolate meringue
Creamy cocoa pudding poured into a tender crust, piled high with meringue that’s baked until golden brown. This recipe came to me by way of my friend, Sam Gatton. The original recipe called for whipped cream instead of a meringue topping – either way it’s delicious. 

Chocolate Meringue Pie

1- 9″ deep dish pie crust, baked and cooled (recipe follows)
1 recipe meringue (recipe follows)
1/2 cup Hershey’s Cocoa
1 1/4 cups granulated sugar
1/3 cup cornstarch
1/2 tsp kosher salt
2 1/2 cups whole milk
3 Tbs unsalted butter
1 Hershey bar
1 1/2 tsp pure vanilla extract

In a large glass bowl, stir together cocoa, sugar, cornstarch, and salt.

Gradually add milk, stirring until smooth.  Cook in microwave on high power for 8 minutes total, using 2 minute intervals, stirring after each one, until pie filling is nicely thickened; stir in vanilla, butter, and Hershey bar, whisking gently until pudding is smooth.

Pour into baked pie crust; cover with meringue (recipe below); bake as directed.

6 – 8 servings

Let’s Get You Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

The instructions mention to add “milk and cream” however there is no measurement for cream. How much cream? Thanks.

As asked above how much cream is added?

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