This Chocolate Pie with Golden Meringue is a rich, velvety dessert topped with fluffy clouds of perfectly toasted meringue. The smooth chocolate filling is decadent and deep in flavor, while the golden-brown meringue adds a light, airy finish. I love making this pie when I want to impress with something elegant but totally doable—it’s a showstopper with classic comfort appeal.

Why You’ll Love This Recipe

I love this recipe because it brings together two irresistible elements: creamy chocolate custard and sweet, toasty meringue. The contrast in textures makes every bite luxurious. It’s ideal for holidays, special dinners, or any time I want a pie that feels both nostalgic and indulgent. Plus, the meringue is easier to whip up than it looks, and watching it brown in the oven is so satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Pie crust (homemade or store-bought, baked and cooled)

For the chocolate filling:

Granulated sugar
Cornstarch
Salt
Egg yolks
Whole milk
Semi-sweet or dark chocolate, chopped
Unsalted butter
Vanilla extract

For the meringue:

Egg whites (room temperature)
Cream of tartar
Granulated sugar
Vanilla extract

directions

Make the chocolate filling:
- I whisk sugar, cornstarch, and salt in a saucepan.
- I whisk in the egg yolks and milk until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- I remove from heat and stir in the chocolate, butter, and vanilla until completely melted and smooth.
- I pour the filling into the pre-baked pie crust and let it cool slightly.
Make the meringue:
- I beat the egg whites and cream of tartar in a clean bowl until soft peaks form.
- I gradually add sugar and continue beating until glossy, stiff peaks form.
- I fold in vanilla at the end.
Assemble and bake:
- I spoon the meringue over the chocolate filling, spreading it to the edges to seal in the filling completely.
- I bake the pie at 350°F (175°C) for 10–12 minutes, or until the meringue is golden brown on top.
- I let the pie cool at room temperature, then chill for at least 4 hours before slicing.

Servings and timing

This pie serves 8. Prep and cooking take about 45 minutes total, plus at least 4 hours chilling time. I often make it the day before so it sets perfectly.

Variations

Sometimes I use bittersweet chocolate for a more intense flavor or stir in a tablespoon of espresso powder for depth. I’ve also made a graham cracker crust instead of traditional pastry when I want a different texture. For the meringue, I sometimes torch it instead of baking for more dramatic browning.

storage/reheating

I store the pie in the fridge, loosely covered, for up to 3 days. I don’t recommend freezing, as the meringue can weep and lose texture. I serve it cold or let it sit out for 10–15 minutes to soften slightly before slicing.

FAQs

How do I prevent the meringue from shrinking?

I make sure to spread it all the way to the crust edge and seal it well before baking. That keeps it from pulling away as it cools.

Can I use chocolate chips?

Yes, I use good-quality chocolate chips when I don’t have bar chocolate—just make sure they melt smoothly.

What’s the best way to get glossy meringue?

I add sugar gradually while beating the whites and stop when I see stiff, shiny peaks. Beating too long can cause dryness.

Can I make this pie ahead?

Yes, I often make it a day ahead. The filling sets beautifully, and the meringue holds up well when properly sealed and chilled.

Do I need cream of tartar?

It helps stabilize the egg whites, but if I don’t have it, I use a splash of lemon juice or vinegar as a substitute.

Conclusion

This Chocolate Pie with Golden Meringue is a stunning, classic dessert that combines rich chocolate with airy meringue in the most delicious way. It’s the kind of treat that feels special with every slice, and I love how it blends simplicity with a touch of elegance. Whether I serve it for a celebration or a quiet dessert night, it always brings the wow factor.