Name: Chocolate Pie Recipe with Meringue
Cook time: 15 min
Total time: 15 min
Ingredients: 1 deep-dish pie crust (pre-baked); 4 large eggs (separated); ½ cup granulated sugar; ½ cup dark brown sugar (packed); ¼ cup cornstarch; 1 4-ounce envelope unflavored gelatin; ½ teaspoon salt; 2½ cups whole milk; 1 cup semi-sweet chocolate chips; 2 ounces dark chocolate (chopped); 1 tablespoon pure vanilla extract; 6 large egg whites (including 2 additional whites); 2 teaspoons cream of tartar; ⅔ cup granulated sugar (for meringue)

This chocolate pie recipe with meringue is made with milk, eggs, chocolate, sugar, vanilla, and a flaky pie crust. A rich, nostalgic treat.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

I’ll be honest—this chocolate pie recipe with meringue didn’t start with Pinterest or a cookbook. It started with my grandma, a stovetop that squeaked when you leaned on it, and a pie that had no right being that good.

Every holiday, she’d make one pie just for “the grown-ups”—but I’d sneak a slice anyway (or two, sorry, Grandma). I remember the meringue being like this toasted cloud—sweet, but somehow not too sweet—and the chocolate filling? It was the kind of rich that stuck to your fork and made your eyes close when you took a bite. No kidding. I used to lick the plate clean and pretend it was “to help with dishes.”

Funny how a dessert can carry decades of memories in one bite.

Now, I make this pie when I miss her. When I want to feel a little closer to those big family dinners that somehow managed to be loud, chaotic, and perfect. I’ve messed it up once or twice—burned the meringue, curdled the yolks—but honestly? That’s part of it. It’s a pie, not a performance. And every time I make it, I still get that feeling of being 10 years old and sneaking back into the kitchen for “just one more forkful.”

Why You’ll Love This Chocolate Pie Recipe with Meringue Recipe?

Let’s just say it out loud: there are a lot of chocolate pie recipes out there. Some are no-bake. Some are mousse. Some are practically pudding in a crust. But this one? This chocolate pie with meringue has a little more soul.

It’s old-school, in the best way. The filling is homemade—from scratch, with real chocolate and that dreamy stovetop richness. None of that box mix shortcut (though hey, no shade if that’s your vibe). The meringue? It’s homemade too, and if you’ve never made one, this is a great place to start. Trust me, it’s not as scary as those glossy magazine photos make it look.

And honestly? There’s something about the contrast that just works. Warm, deep chocolate below. Light, sweet meringue above. A buttery, flaky crust to hold it all together. It’s drama. It’s comfort. It’s basically a hug in pie form.

Ingredient Notes:

I mean, let’s be real. Some days you have everything lined up like a cooking show. Other days you’re praying that that bag of chocolate chips in the back of the pantry still exists.

Here’s the real-deal list, plus some honest commentary:

1 deep dish pie crust, prebaked – Store-bought or homemade. I won’t lie—I’ve used frozen crusts on busy days. No one noticed.
4 eggs, separated – You’ll need yolks for the filling and whites for the meringue. Yes, that means separating them. Yes, it’s mildly annoying.
½. Just not grandma great.
¼ cup cornstarch – This thickens your filling. If you forget it, you’ll end up with chocolate soup in a pie shell. I speak from experience.
1 envelope unflavored gelatin (4 oz) – Helps your pie set like a champ. I’ve forgotten this once… the result was a delicious mess.
½ teaspoon salt – You already know. Salt = balance.
2 ½ cups milk – Whole milk is best. You could use 2%, but the filling won’t be quite as creamy. Almond milk? Meh.
1 cup semi-sweet chocolate chips + 2 oz chopped dark chocolate – The combo is key. Chips melt fast. Dark chocolate gives that “Whoa” moment.
1 tablespoon vanilla – Makes everything taste like a finished thought.
6 egg whites (4 reserved + 2 more) – For that beautiful meringue topping.
2 tsp cream of tartar – Stabilizes your meringue. Kinda like Spanx for egg whites.
⅔ cup sugar – Sweetens the meringue, of course.

How To Make Chocolate Pie Recipe with Meringue?

I’m not here to make you feel like a contestant on a baking show. This is your kitchen. There’s room for crooked peaks and accidental chocolate smears. Ready?

Step 1: Make the chocolate filling.
In a saucepan, whisk together both sugars, cornstarch, gelatin, salt, and milk over medium-low heat. Keep whisking. Add the chocolate chips and chopped dark chocolate and let everything melt down into this smooth, rich chocolate river. Let it come to a gentle boil and bubble for one minute. Remove from heat, add vanilla, and try not to eat it straight from the pot. (No promises.)

Step 2: Temper the yolks.
This sounds fancier than it is. Beat the egg yolks in a separate bowl. Then, while whisking constantly, slowly add a bit of the hot chocolate mixture to the yolks. You’re gently warming them so they don’t turn into scrambled eggs. Once that’s done, pour the whole thing back into the saucepan and mix it all together.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 3: Pour it into the crust.
Your pie crust should already be baked and waiting like a loyal little sidekick. Pour the chocolate filling in and give it a little shake to level it out. Now let it rest while you whip up the meringue.

Step 4: Make the meringue.
Grab your mixer. Beat the egg whites with cream of tartar and sugar until you’ve got glossy, stiff peaks. You’ll know you’re there when you can lift the beater and the meringue holds its shape like a dramatic hairdo. This part always makes me feel slightly more accomplished than I probably deserve.

Step 5: Top and bake.
Spread the meringue over the warm filling, sealing it all the way to the crust. It’s like wrapping it up in a cozy blanket. Create swirls and peaks with the back of a spoon. Pop the whole thing into a 350°F oven for 15 minutes until the meringue is lightly toasted.

Step 6: Chill.
And I mean that literally and emotionally. Let it chill in the fridge for a few hours before serving, or it’ll fall apart when you cut it. Again… been there.

Storage Options:

Got extra? Amazing. Wrap the pie loosely with foil (not plastic, it’ll stick) and keep it in the fridge. It’ll be good for 2–3 days. Just know that the meringue softens over time. Honestly though? I kind of like it that way. Feels more homemade. Definitely tastes homemade.

Variations and Substitutions:

Sometimes you’re out of something. Sometimes you’re just curious. I say roll with it.

Try a graham cracker crust if you like a little crunch with your chocolate.
Swap in coconut milk for a subtle twist. Just be sure it’s full-fat.
Add a teaspoon of espresso powder for a mocha vibe. Life-changing, if I’m honest.
Use whipped cream instead of meringue if that’s more your style (or if separating eggs isn’t happening today).

What to Serve with Chocolate Pie Recipe with Meringue?

A hot cup of coffee or espresso. You’ll thank me.
Fresh raspberries on the side. Tart + sweet = perfection.
Vanilla bean ice cream, slightly melty, just resting on the edge of the slice.
And yeah, maybe another slice. I’m not here to judge.

Frequently Asked Questions:

Can I make it ahead?
Absolutely. In fact, it’s better that way. The chill time helps everything set up just right.

My meringue wept. What happened?
Happens to the best of us. Usually it’s from not sealing the meringue to the crust, or overbaking. Still delicious though—just call it rustic.

Do I have to use gelatin?
You don’t have to. But if you want clean slices that hold their shape, it really helps. If you’re against it, just add a bit more cornstarch.

I hope this chocolate pie recipe with meringue brings you even a fraction of the joy it brings me every time I make it. Whether you’re baking it for a crowd or eating it straight from the tin (been there too), it’s one of those desserts that just feels like home.

Try it soon—and tell me how it goes. Did the meringue puff up like magic? Did someone sneak the last slice? Spill the details. I’m all ears.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Famous Butter Chicken Recipe

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Chocolate Chip Cookie Bars