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Chocolate Meringue Pie

Name: Chocolate Meringue Pie
Prep time: 45 min
Cook time: 1 h 45 min
Yield: 10
Ingredients: Pastry; 5 Tbsp Chelsea Caster Sugar; 2 eggs, divided; 125g butter, softened; 1 ¾ cups plain flour (263g); 1 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; Filling; 250g dark chocolate, roughly chopped; 150g butter, cubed; ½ cup Chelsea Caster Sugar (113g); 2 eggs; 4 egg yolks; ⅔ cup plain flour (100g); Meringue Topping; 5 egg whites; 1 cup Chelsea Caster Sugar (225g)

Preparation

45 mins

Bake

1 hours 45 mins

Difficulty

Hard

Servings

This Chocolate Meringue Pie is a decadent twist on a classic! The rich, velvety chocolate filling is topped with a cloud of toasted meringue that melts in your mouth. With a crisp pastry base, it's a showstopper that's surprisingly easy to make. Perfect for special occasions or just when you're craving something truly indulgent!

Occasion - Christmas

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Ingredients
Method

Ingredients

Pastry

5 Tbsp Chelsea Caster Sugar
2 eggs, divided
125g butter, softened
1 ¾ cups plain flour (263g)
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

Filling

250g dark chocolate, roughly chopped
150g butter, cubed
½ cup Chelsea Caster Sugar (113g)
2 eggs
4 egg yolks
⅔ cup plain flour (100g)

Meringue Topping

5 egg whites
1 cup Chelsea Caster Sugar (225g)

Reviews

1

What did you think of this recipe?

Charmaine Singh

Amazing and delicious.

Method

Pastry : Combine sugar and one egg in a food processor until frothy. Add butter, flour, baking powder, vanilla and salt. Process until mixture clumps together in a ball around the blade. Wrap dough in baking paper or cling film and chill for 30 minutes

Grease a 25cm loose bottomed, high-sided quiche/pie tin. Press pastry dough into the base and up the sides of the prepared tin. Chill again for 30 minutes. Preheat oven to 180°C conventional.

Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 20 minutes, until golden and crisp around the edges. Return to oven for 4 minutes, until browned all over. Whisk remaining egg and brush over pastry base while still hot.

Filling : While pastry base cooks, make filling. Place chocolate and butter in a small heavy-based saucepan and heat on low, stirring, until melted and smooth. Remove from heat.

Using an electric beater, whisk sugar, eggs and egg yolks until pale and creamy (about 5 minutes). Stir in the melted chocolate mixture until well combined, then gently fold in the flour.

Pour the chocolate filling into the cooked pastry case. Bake for 20 minutes.

Meringue Topping : Meanwhile, using a powerful electric beater or stand mixer, beat egg whites until soft peaks form. Beat in sugar, one tablespoon at a time, until all incorporated and mixture is thick, glossy and no longer grainy.

Spoon meringue on top of filling, starting with the outside edges, then piling the remaining meringue in the centre. Try using a fork to create a nice pattern.

Bake pie for 13-15 minutes, until meringue is firm and golden. Cool in tin for about 2 hours (or longer, if preferred). Serve at room temperature with whipped cream or ice cream.