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Chocolate Meringue Pie

Oxmoor House
Prep time 15 mins
Cook time 43 mins
Other time 4 hrs
Yield 10 servings (serving size: 1 slice)


  • 1/2 (15-ounce) refrigerated pie crust dough (such as Pillsbury)
  • 1/3 cup all-purpose flour
  • 2 cups chocolate 1% low-fat milk
  • 1/4 cup sugar
  • 1/3 cup cocoa
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 4 large egg whites
  • 1 teaspoon cornstarch
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar

Nutrition Information

  • calories 213
  • fat 7.0 g
  • satfat 3.1 g
  • protein 5.4 g
  • carbohydrate 33.0 g
  • cholesterol 27 mg
  • iron 0.8 mg
  • sodium 144 mg
  • caloriesfromfat 29 %
  • fiber 1.1 g
  • calcium 58 mg

How to Make It

  1. Preheat oven to 450°.

  2. Fit dough into a 9-inch pie plate. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Reduce oven temperature to 350°.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 3 ingredients in a saucepan, stirring until smooth. Bring to a boil over medium heat. Reduce heat, and simmer, stirring constantly, 5 minutes.

  4. Gradually stir about one-fourth of milk mixture into beaten egg, stirring constantly with a whisk; add to remaining milk mixture. Cook 3 minute. Pour into prepared crust; cover with plastic wrap.

  5. Place egg whites, cornstarch, and cream of tartar in a large bowl. Beat at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  6. Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 350° for 25 minutes; cool on a wire rack 1 hour. Chill 3 hours or until set.

Oxmoor House Healthy Eating Collection