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Chocolate Meringue Pie Recipe

In This Book Cooks Kerry Dunnington has dipped into her own family’s deep culinary files and shares a wide variety of dishes that focus on making use of fresh, locally available fruits, vegetables, beef, seafood, pasta, and grains. Kerry is known for her unique food combinations. Her book is filled with carefully selected, crowd-pleasing, mouth-watering recipes. The recipes are to die for and the selections–from seafood lasagna with fire-roasted tomatoes, hearts of palm, mango, and cashew salad with salty lime dressing and apricot meatballs, and more – all emphasize that it is fun to make dishes quick, all natural, and delicious.

After one bite, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl and/or beaters in the freezer for about 2 hours prior to preparing whipped cream.

 chocolate Meringue Pie #Recipe

Chocolate Meringue Pie

 
Author: Kerry Dunnington author of This Book Cooks
Serves: 6 servings
Ingredients

MERINGUE

  • 2 egg whites, at room temperature
  • ½ cup sugar
  • ⅛ teaspoon cream of tartar
  • ½ cup chopped nuts (pecans, walnuts, or almonds)

 

CHOCOLATE PIE FILLING

  • 6 ounces semisweet chocolate chips
  • 3 tablespoons hot water
  • ½ teaspoon vanilla
  • 1 cup heavy cream

How to Make Chocolate Meringue Pie

  1. Preheat oven to 275°F.
  2. Lightly coat a 9-inch pie plate with cooking spray.
  3. To prepare the meringue, place egg whites in a large bowl. Beat on medium-high speed with an electric mixer while gradually adding sugar. Increase speed, add cream of tartar, and beat until whites are glossy and stiff peaks have formed. Transfer the meringue to the prepared pie plate. Spread meringue evenly across the bottom and sides of the pie plate. Sprinkle nuts over top of the meringue and bake for 1 hour.
  4. While the meringue is baking, prepare part of the chocolate filling. (The chocolate filling has to cool before it can be added to the whipped cream.) In a medium pan over moderate heat, combine chocolate chips and hot water, then stir until the chocolate has melted and the mixture is smooth. Stir in vanilla. Set mixture aside.
  5. Once the meringue has cooled, prepare the whipped cream. Pour whipping cream into a medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until the cream falls in large globs and has soft peaks. Add cooled chocolate mixture to whipped cream and combine until well blended. Spread chocolate filling over the cooled meringue shell.
  6. Cover and chill the pie for 2-3 hours before serving.

About the Author

Kerry Dunnington

 Kerry Dunnington has operated a Baltimore catering business for more than 30 years.

Kerry’s keenness for following food seasons, ethical food practices and wholesome food consumption encompasses all that she’s done for three decades as a food columnist, culinary consultant, caterer, food judge, recipe developer, and award-winning cookbook author. She is the author of the award winning cookbook, Tasting the Seasons.

For more information, visit www.KerryDunnington.com

She lives in Baltimore, Maryland.

 

chocolate Meringue Pie #Recipe

Chocolate Meringue Pie

Yield: 6 servings

Ingredients

  • MERINGUE
  • 2 egg whites, at room temperature
  • ½ cup sugar
  • ⅛ teaspoon cream of tartar
  • ½ cup chopped nuts (pecans, walnuts, or almonds)
  • CHOCOLATE PIE FILLING
  • 6 ounces semisweet chocolate chips
  • 3 tablespoons hot water
  • ½ teaspoon vanilla
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 275°F.
  2. Lightly coat a 9-inch pie plate with cooking spray.
  3. To prepare the meringue, place egg whites in a large bowl. Beat on medium-high speed with an electric mixer, while gradually adding sugar. Increase speed, add cream of tartar, and beat until whites are glossy and stiff peaks have formed. Transfer meringue to the prepared pie plate. Spread meringue evenly across the bottom and sides of pie plate. Sprinkle nuts over top of meringue and bake for 1 hour.
  4. While the meringue is baking, prepare part of the chocolate filling. (The chocolate filling has to cool before it can be added to the whipped cream.) In a medium pan over moderate heat, combine chocolate chips and hot water, then stir until chocolate has melted and mixture is smooth. Stir in vanilla. Set mixture aside.
  5. Once the meringue has cooled, prepare the whipped cream. Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Add cooled chocolate mixture to whipped cream and combine until well blended. Spread chocolate filling over cooled meringue shell.
  6. Cover and chill pie for 2-3 hours before serving.

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About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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