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Chocolate Meringue Pie

Oxmoor House JANUARY 2003

  • Yield: 10 servings (serving size: 1 slice)
  • Cook time: 43 Minutes
  • Prep time: 15 Minutes
  • Other: 4 Hours


  • 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


Preheat oven to 450°.

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°.

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.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 7.0g
  • Saturated fat: 3.1g
  • Protein: 5.4g
  • Carbohydrate: 33.0g
  • Cholesterol: 27mg
  • Iron: 0.8mg
  • Sodium: 144mg
  • Calories from fat: 29%
  • Fiber: 1.1g
  • Calcium: 58mg

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Chocolate Meringue Pie Recipe