Paula Deen Rich Chocolate Meringue Pie

Paula Deen Rich Chocolate Meringue Pie is a silky stovetop chocolate custard with cocoa, egg yolks and a tall toasted meringue that comes together in 43 minutes. This classic Southern comfort food dessert fits the holiday table, church supper and Sunday dinner, and it feeds a crowd.

Spread the meringue over the filling while it is still hot, and seal it right to the edge of the crust. Leave a gap and the meringue shrinks back as it bakes, which leaves weepy little pools around the rim.

Paula boils the filling for a full 3 minutes while whisking nonstop, and that is what sets the custard without any cornstarch. Beating the sugar into the whites one tablespoon at a time also gives you a stiff, glossy meringue that stands tall.

Paula Deen Rich Chocolate Meringue Pie

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

23

minutes

Calories

380

kcal

A deep chocolate custard, smooth and thick, sits in a baked crust under a cloud of toasted meringue. Once it chills, the filling slices cleanly while the top stays light and just a little crisp.

Ingredients

• 1¼ cups sugar
  

• ½ cup unsweetened cocoa powder
  

• ⅓ cup All-purpose flour
  

• 2½ cups whole milk
  

• 4 egg yolks
  

• 2 tablespoons Butter
  

• 1 teaspoon vanilla extract
  

• 1 (9-inch) unbaked pie shell, baked according to package directions
  

• Mile-High Meringue (recipe below)
  

• Mile-High Meringue:
  

• 5 egg whites, room temperature
  

• ½ teaspoon cream of tartar
  

• 10 tablespoons sugar
  

• 1 teaspoon vanilla extract
  

Directions

• Preheat the oven: Preheat the oven to 325°F and have your baked 9-inch pie shell ready on the counter. The filling goes into the shell hot, so everything needs to be set up before you start cooking.
• Cook the filling: Whisk 1¼ cups sugar, ½ cup unsweetened cocoa powder and ⅓ cup all-purpose flour in a large saucepan, then whisk in 2½ cups whole milk and 4 egg yolks. Cook over medium heat, whisking constantly, until it comes to a boil, then boil for 3 minutes.
• Finish the filling: Take the pan off the heat and whisk in 2 tablespoons butter and 1 teaspoon vanilla extract until the butter melts. Pour the hot filling straight into the baked pie shell.
• Whip the whites: Beat 5 room temperature egg whites in a large bowl on high speed until foamy, then add ½ teaspoon cream of tartar and beat until soft peaks form. Add 10 tablespoons sugar one tablespoon at a time, beating until stiff peaks form.
• Flavor the meringue: Beat in 1 teaspoon vanilla extract just until it is combined. Use the meringue right away, since it starts to deflate if it sits.
• Top the pie: Spread the meringue over the hot filling, piling it high and sealing it to the edge of the crust. That seal keeps the meringue from pulling away as it bakes.
• Bake the pie: Bake for 23 minutes, until the meringue is toasted and golden on the peaks. Then move the pie to a wire rack and let it cool completely.
• Chill and serve: Cover the cooled pie and refrigerate it for up to 2 days. Slice it cold, so the filling holds its shape.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does my meringue weep or shrink back from the crust?

Spreading it over a cool filling or leaving a gap at the crust edge is the usual cause. Put the meringue on while the filling is still hot and seal it all the way to the crust, so it stays attached as it bakes.

How long does chocolate meringue pie keep?

Cover it and keep it in the refrigerator for up to 2 days, which is how the recipe is written. After that the meringue gets damp and the crust loses its crispness, so this one is best eaten soon.

Can I make this pie ahead for a holiday?

Yes, bake it the day before and chill it once it has cooled completely. Leave it covered in the fridge and slice it straight from the cold, which gives you the cleanest pieces.

Can I use a store-bought pie crust?

A store-bought shell works fine, and the recipe even calls for one baked according to package directions. Bake it fully before filling, because the custard goes in hot and a raw crust would turn soggy.

What is the most common mistake with this pie?

Not whisking the filling constantly is the big one, since the cocoa and milk scorch on the bottom of the pan fast. Keep the whisk moving through the full 3-minute boil, and the custard stays smooth.