Chocolate Cream Pie with Meringue

This looks like a classic Chocolate Cream Pie with toasted meringue (sometimes called Mile-High Chocolate Pie). Here’s a full homemade version you can make:

Ingredients

Pie Crust

• 1 prepared 9-inch pie crust
• OR homemade crust

Chocolate Filling

• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk
• 4 egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Meringue Topping

• 4 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions

1. Bake the Pie Crust

1. Preheat oven to 375°F (190°C).
2. Place crust in pie dish and prick bottom with fork.
3. Bake 12–15 minutes until golden.
4. Let cool completely.

2. Make the Chocolate Filling

1. In a saucepan, whisk together:
   • sugar
   • cocoa powder
   • cornstarch
   • salt
2. Slowly whisk in milk.
3. Cook over medium heat, stirring constantly, until thickened.
4. In a bowl, whisk egg yolks.
5. Slowly add a little hot mixture into yolks to temper them.
6. Pour yolk mixture back into saucepan.
7. Cook 2 more minutes.
8. Remove from heat and stir in:
   • butter
   • vanilla
   • chocolate chips
9. Pour filling into baked pie crust.

3. Make the Meringue

1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar while beating.
3. Beat until stiff glossy peaks form.
4. Mix in vanilla.

4. Assemble & Bake

1. Spread meringue over hot chocolate filling.
2. Make decorative swirls with spoon.
3. Bake at 350°F (175°C) for 10–15 minutes until lightly golden on top.

5. Chill

• Cool completely.
• Refrigerate at least 4 hours before slicing.

Tips

• For extra flavor, add a pinch of espresso powder to the filling.
• Chill overnight for cleaner slices.
• Use a kitchen torch for the toasted meringue look like in the photo.

Enjoys 🍫🥧