Chocolate Meringue Pie
This Chocolate Meringue Pie is a true classic—and it’s making a comeback in the best way. Between the creamy chocolate custard, buttery crust, and fluffy toasted meringue, it’s the kind of dessert that gets people talking (and asking for seconds!).
Here’s how to make it at home 
Chocolate Meringue Pie Recipe
Pie Crust:
Use your favorite store-bought or homemade crust. Pre-bake it until golden and cooled.
Chocolate Custard Filling:
• 1 cup granulated sugar
• ⅓ cup cornstarch
• 2 tbsp cocoa powder
• ¼ tsp salt
• 2¾ cups whole milk (divided)
• 4 egg yolks
• 6 oz chopped bittersweet chocolate
• 2 tbsp unsalted butter
• 1½ tsp vanilla extract
Whisk sugar, cornstarch, cocoa, salt, ⅔ cup milk, and yolks. Heat remaining milk until steaming, temper into the yolk mixture, then cook until thick. Off heat, stir in chocolate, butter, and vanilla. Strain and pour into cooled crust. Chill at least 4 hours.
Meringue:
• 4 egg whites
• ¼ tsp salt
• ½ tsp cream of tartar
• ⅔ cup sugar
• ½ tsp vanilla extract
Whisk whites, salt, sugar, and cream of tartar over simmering water until 160°F. Beat with mixer until stiff peaks, then add vanilla. Spread over chilled pie and torch or bake at 400°F for 4–6 minutes. Chill 1 hour.
Let me know if you try it! 