{"id":102311,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/grandma-s-chocolate-meringue-pie\/"},"modified":"2025-04-09T06:30:17","modified_gmt":"2025-04-09T11:30:17","slug":"grandma-s-chocolate-meringue-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-chocolate-meringue-pie\/","title":{"rendered":"Chocolate Meringue Pie"},"content":{"rendered":"<p>A chocolate meringue pie is a truly decadent dessert. It contains a beautiful arrangement of layers, from the flaky, buttery crust to the silky, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chocolate-custard\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chocolate-custard\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate custard<\/a> filling. And don&#8217;t forget that fluffy, golden, toasted-meringue topping. Our recipe makes an old-fashioned chocolate meringue pie, only today we have electric mixers to do all the hard meringue-whipping work for us.<\/p>\n<p>A bit of a warning: Do not make this pie if your baking-day weather is dreary or humid, as those conditions can negatively affect your meringue. We suggest you wait to make this pie on a clear, dry day.<\/p>\n<h2>Chocolate Meringue Pie Ingredients<\/h2>\n<ul>\n<li><strong>Dough for single-crust pie: <\/strong>Feel free to make your own with the recipe at the bottom of this page, or use a store-bought one.<\/li>\n<li><strong>Cocoa: <\/strong>Cocoa powder gives the custard filling its smooth chocolate flavor.<\/li>\n<li><strong>Cornstarch: <\/strong>Cornstarch gives the custard filling its thick texture.<\/li>\n<li><strong>Milk: <\/strong>Whole milk adds moisture and flavor to the custard filling.<\/li>\n<li><strong>Egg yolks: <\/strong>Egg yolks create the custard filling\u2019s richness in texture and flavor.<\/li>\n<li><strong>Egg whites: <\/strong>Make sure your egg whites are at room temperature so they\u2019ll fluff up nicely for the meringue. There should not be even a speck of yolks in the egg white, or else the egg whites won\u2019t fluff up at all.<\/li>\n<li><strong>Cream of tartar: <\/strong>Cream of tartar adds stability to the meringue and helps it whip up more successfully.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949018\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_1_KSedit.jpg?fit=700%2C1024\" alt=\"Rolling Out Dough on a Wooden Board with a Rolling Pin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll the dough into a 1\/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim to 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the dough for 30 minutes. Preheat your oven to 425\u00b0F.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949020\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_2_KSedit.jpg?fit=700%2C1024\" alt=\"Setting the Dough in the Pie Plate and Flattening the Edges with a Fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you\u2019re bored of the same crimped pie edge, try a new <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">decorative pie crust<\/a> design.<\/p>\n<h3>Step 2: Parbake the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949021\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_3_KSedit.jpg?fit=700%2C1024\" alt=\"Dried Beans in Aluminium Foil in Someone's Hands on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Line the unpricked crust with a double thickness of aluminum foil. Fill the foil with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the crust edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Return the crust to the oven, and bake until the bottom is golden brown, three to six minutes longer. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 350\u00b0.<\/p>\n<h3>Step 3: Whip up the meringue<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949025\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_8_KSedit.jpg?fit=700%2C1024\" alt=\"Beating Egg Whites in a White Large Bowl with Hand Mixer. Sugar in a Small Bowl in Left Hand\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Using a hand mixer or stand mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, and continue to beat until a stiff and glossy meringue forms.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Before starting this step, make sure all your equipment is cleaned and dried thoroughly. Any fat or food on the equipment will inhibit your meringue from whipping up.<\/p>\n<h3>Step 4: Create the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949022\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_4_KSedit.jpg?fit=700%2C1024\" alt=\"Whisking Sugar, Cocoa, Cornstarch and Salt in a Saucepan on Induction Stove on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually add the milk to the saucepan while whisking. Cook and whisk the mixture over medium-high heat until thickened and bubbly. Reduce the heat, and cook, whisking, for two more minutes. Remove the saucepan from heat. Slowly whisk about 1 cup of the hot filling into the egg yolks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949023\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_5_KSedit.jpg?fit=700%2C1024\" alt=\"Pouring Chocolate Mix from Saucepan to a White Small Bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Return the egg yolk mixture to the saucepan, and bring to a gentle boil. Cook, whisking, for two minutes. Remove the saucepan from heat, and whisk in the vanilla. Pour the hot filling into the pie crust.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_6_KSedit.jpg?fit=700%2C1024\" alt=\"Pouring Chocolate Filling on Pie Crust in Pie Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Immediately spread the meringue evenly over the hot filling, sealing the meringue to the pie crust. Bake until the meringue is golden brown, 12 to 15 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949026\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_9_KSedit.jpg?fit=700%2C1024\" alt=\"Spreading the Meringue evenly on the Chocolate mix in Pie Crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 5: Cool the pie<\/h3>\n<p>Let the pie cool on a wire rack until set, one to two hours. Refrigerate leftovers.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0To make precise, clean cuts, run your knife under hot water, then make your pie slices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949014\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-FT23_2724_ST_1208_1_KSedit.jpg?fit=700%2C1024\" alt=\"Chocolate Meringue Pie in a Pie Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Chocolate Meringue Pie Variations<\/h2>\n<ul>\n<li><strong>Use a different meringue:<\/strong> If you\u2019re not a fan of the eggy, bubbly meringue in an old-fashioned chocolate meringue pie, swap it out for a Swiss meringue instead (not to be confused with <a href=\"https:\/\/www.tasteofhome.com\/article\/swiss-meringue-buttercream\/\" data-name=\"www.tasteofhome.com\/article\/swiss-meringue-buttercream\/\" data-module=\"content engagement\" data-position=\"embedded links\">Swiss meringue buttercream<\/a>\u2014that\u2019s best for cakes!). The Swiss meringue is a bit more indulgent, and it\u2019s incredibly smooth, fluffy and stable, reminiscent of a marshmallow.<\/li>\n<li><strong>Top with chocolate:<\/strong> If you feel like this pie is missing a garnish, add some chocolate flakes, or place chocolate curls over the top. <a href=\"https:\/\/www.tasteofhome.com\/article\/creating-chocolate-curls\/\" data-name=\"www.tasteofhome.com\/article\/creating-chocolate-curls\/\" data-module=\"content engagement\" data-position=\"embedded links\">Creating chocolate curls<\/a> is easy. You just need a vegetable peeler and a bar of chocolate!<\/li>\n<\/ul>\n<h2>How to Store Chocolate Meringue Pie<\/h2>\n<p>To store leftover chocolate meringue pie, insert toothpicks into the meringue so the toothpicks are sticking out quite a bit. Drape storage wrap on the toothpicks to cover the meringue (make sure the wrap is not touching the meringue). The pie can last in the refrigerator up to two days.<\/p>\n<h2>Chocolate Meringue Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949017\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-FT23_2724_ST_1208_3_KSedit.jpg?fit=700%2C1024\" alt=\"A Slice of Chocolate Meringue Pie Served on a Fancy Ceramic Plate with Forks\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Why is my chocolate meringue pie watery?<\/h3>\n<p>Your chocolate meringue pie may be watery if you did not put the meringue on the hot pie filling right away. This watery effect is also known as \u201cweeping.\u201d The best way to avoid this is by adding the meringue straight onto the hot filling so the heat steams the meringue.<\/p>\n<h3>Can chocolate meringue pie be left out overnight?<\/h3>\n<p>No, chocolate meringue pie cannot be left out overnight. <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\" data-module=\"content engagement\" data-position=\"embedded links\">The best way to store baked goods<\/a> made with custard and meringue is in the refrigerator.<\/p>\n<h3>How do I make a single-crust pie dough?<\/h3>\n<p>In a large bowl, combine 1-1\/4 cups all-purpose flour and 1\/4 teaspoon salt. Cut in 1\/2 cup cold butter until crumbly. Gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, then wrap and refrigerate for one hour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serve a slice of pure decadence with our chocolate meringue pie. A rich chocolate custard filling, flaky pie crust and fluffy meringue topping will have your guests ooohing and aaahing.<\/p>\n","protected":false},"author":7955,"featured_media":1948970,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306980,306342,307013,304328,306125,304288,305487,304430,307038,307040,307033,303966,304408,304368,303887,306848,304268,303991,306336,324623,304150,303883,304473,304353],"categories-v2":[308500,310461,309438,310014,312223,310057,308988,308319,308984,308481,311897,259620,310796,308830,310080,310081,310079,308495,308813,308745,308478,309603,259483,308515,312199,309177,309434,308476,308876,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Grandma's Church Potluck Desserts","post_link":"\/collection\/grandmas-church-potluck-desserts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grandma-Pruit-s-Vinegar-Pie_EXPS_UGFBMZ17_2931_B05_03_7b.jpg"},{"post_title":"Grandma Pruit's Vinegar Pie","post_link":"\/recipes\/grandma-pruit-s-vinegar-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grandma-Pruit-s-Vinegar-Pie_EXPS_UGFBMZ17_2931_B05_03_7b.jpg"},{"post_title":"Chocolate Cream Pie","post_link":"\/recipes\/chocolate-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Cream-Pie_EXPS_FT23_13037_ST_1110_8.jpg"},{"post_title":"Chocolate Pudding Pie","post_link":"\/recipes\/easy-chocolate-pudding-pie\/","post_image":"\/wp-content\/uploads\/2024\/02\/Chocolate-Pudding-Pie_EXPS_TOHVS23_56678_MR_07_25_23_ChocolatePuddingPie_2.jpg"},{"post_title":"Grandma's Sour Cream Raisin Pie","post_link":"\/recipes\/grandma-s-sour-cream-raisin-pie\/","post_image":"\/wp-content\/uploads\/2018\/04\/Grandma-s-Sour-Cream-Raisin-Pie_EXPS_PPP18_6171_C04_25_6b.jpg"},{"post_title":"Grandma's Applesauce 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Pies","post_link":"\/collection\/grandmas-best-meringue-pies\/","post_image":"\/wp-content\/uploads\/2017\/07\/exps40158_TH163621B02_11_9b-1.jpg"},{"post_title":"Chocolate Ice Cream Pie","post_link":"\/recipes\/chocolate-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21077_QC10362D54A.jpg"},{"post_title":"Chocolate Lover's Cream Pie","post_link":"\/recipes\/chocolate-lover-s-cream-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps133060_SD2401784D10_14_6b_WEB.jpg"},{"post_title":"Grandma's Squash Pie","post_link":"\/recipes\/grandma-s-squash-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Old-Fashioned Chocolaty Pie","post_link":"\/recipes\/old-fashioned-chocolaty-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21313_TH10386D35B.jpg"},{"post_title":"Great-Grandma's Lemon Cake","post_link":"\/recipes\/great-grandma-s-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4137_RM1395C51D.jpg"},{"post_title":"Heavenly Chocolate Pie","post_link":"\/recipes\/heavenly-chocolate-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Heavenly-Chocolate-Pie_exps40515_THHC1785930D28_RMS.jpg"},{"post_title":"Grandma Meg's Raisin Pie","post_link":"\/recipes\/grandma-meg-s-raisin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4146_RM1406C49A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Grandma-s-Chocolate-Meringue-Pie_EXPS_FT23_2724_ST_1208_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-chocolate-meringue-pie\/","name":"Chocolate Meringue Pie","datePublished":"2018-01-01","dateModified":"2024-05-17","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Grandma-s-Chocolate-Meringue-Pie_EXPS_FT23_2724_ST_1208_2.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Serve a slice of pure decadence with our chocolate meringue pie. A rich chocolate custard filling, flaky pie crust and fluffy meringue topping will have your guests ooohing and aaahing.","recipeIngredient":["Dough for single-crust pie","MERINGUE:","4 large egg whites, room temperature","1\/4 teaspoon cream of tartar","1\/2 cup sugar","FILLING:","3\/4 cup sugar","5 tablespoons baking cocoa","3 tablespoons cornstarch","1\/4 teaspoon salt","2 cups whole milk","3 large egg yolks, room temperature, beaten","1 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"On a lightly floured surface, roll the dough into a 1\/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim to 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the dough for 30 minutes. Preheat your oven to 425\u00b0F. Editor\u2019s Tip: If you\u2019re bored of the same crimped pie edge, try a new decorative pie crust design.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_1_KSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Parbake the crust","text":"Line the unpricked crust with a double thickness of aluminum foil. Fill the foil with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the crust edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Return the crust to the oven, and bake until the bottom is golden brown, three to six minutes longer. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 350\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_3_KSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whip up the meringue","text":"Using a hand mixer or stand mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, and continue to beat until a stiff and glossy meringue forms. Editor\u2019s Tip: Before starting this step, make sure all your equipment is cleaned and dried thoroughly. Any fat or food on the equipment will inhibit your meringue from whipping up.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_8_KSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the filling","text":"In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually add the milk to the saucepan while whisking. Cook and whisk the mixture over medium-high heat until thickened and bubbly. Reduce the heat, and cook, whisking, for two more minutes. Remove the saucepan from heat. Slowly whisk about 1 cup of the hot filling into the egg yolks. Return the egg yolk mixture to the saucepan, and bring to a gentle boil. Cook, whisking, for two minutes. Remove the saucepan from heat, and whisk in the vanilla. Pour the hot filling into the pie crust. Immediately spread the meringue evenly over the hot filling, sealing the meringue to the pie crust. Bake until the meringue is golden brown, 12 to 15 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-THVS23_2724_MF_10_17_ChocolateMeringuePie_4_KSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool the pie","text":"Let the pie cool on a wire rack until set, one to two hours. Refrigerate leftovers. Editor\u2019s Tip: To make precise, clean cuts, run your knife under hot water, then make your pie slices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-FT23_2724_ST_1208_1_KSedit.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 382 calories","fatContent":"16g fat (9g saturated fat)","cholesterolContent":"105mg cholesterol","sodiumContent":"286mg sodium","carbohydrateContent":"54g carbohydrate (35g sugars","fiberContent":"1g fiber)","proteinContent":"8g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.7714286,"reviewCount":35,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Grandma's Chocolate Meringue Pie","description":"Check out this video for how to make Grandma's Chocolate Meringue Pie","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/j7reNveE\/poster.jpg?width=720"],"uploadDate":"2023-02-1 01:00:15","duration":"P0DT0H2M58S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/j7reNveE-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>I made this pie for family over the holidays, and it turned out so well! It was really tasty, and it looked pretty too. It is a good basic chocolate meringue pie - loved it! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy628"},"reviewBody":"<p>I saw the picture and recipe for this and immediately wanted to make it. I have my great aunt's recipe for Chocolate Meringue Pie, but like most old recipes, it contained ingredients without much instruction on quantity or method. I read the reviews here first before making the pie, so I was aware that at least half of the reviews reported a watery pie after sitting in the fridge.<\/p><p><\/p><p>Well, my pie turned out like that, too, and I can't understand why, either. I did everything exactly according to the directions, and was as careful as can be, but still, when I cut into the pie, the chocolate filling was all watery. The taste was fine, but chocolate filling should not have the consistency of chocolate milk.<\/p><p><\/p><p>For all of the time that I put into this - an entire afternoon what with making the pie crust from scratch, and letting everything sit and cool - and for all of the reviewers who had the same experience, I can't understand how some folks, including the TOH editors, got this to work. I think TOH needs to explain better how to avoid a watery pie that goes beyond adding the meringue to the filling immediately, because I did that, and it still didn't solve the problem.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janis833"},"reviewBody":"<p>I made this pie exactly as the recipe was written.    I have made chocolate pies before but wanted to try a new recipe and thought the description sounded good.  It was a runny mess after sitting over night in the refrigerator, even though the filling was as thick as I could possibly get it.  I think it needs to have 5 tablespoons of cornstarch and 3 tablespoons or more of baking cocoa.  I was so disappointed as I wanted to serve it to a special person.  We had to put it in a bowl and eat it like pudding.  I did not like the fact that I had to log on to this site to even leave a review when the recipe is posted on Pinterest.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"This was the first time I attempted to make a chocolate pie. It look so beautiful I was hoping it would taste as good as it looked. I tried my experiment and my mom and dad was the taste testers! They said it was the best pie they ever tasted and ate 1\/2 the pie! Fail proof recipe if you follow the method. Thank you so much Theresa","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePumpkin"},"reviewBody":"I've been making this recipe which was handed down from my Mother years ago. The problem people are having with runny filling is not boiling vigorously enough. These instructions say boil gently for two minutes, when in fact you must boil vigorously for two minutes stirring constantly in order to get it to set up properly. And, to keep the meringue from weeping, I use a recipe that includes marshmallow fluff in my meringue. Tastes better too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGoggles"},"reviewBody":"Pie turned out beautifully and the filling was smooth and thick when I made it, but when I cut into it to serve dinner guests last night it had turned to liquid; I did temper the eggs.  I\u2019ve racked my brain as to why that would happened; I feel somewhat better knowing I wasn\u2019t the only one that had a liquid pie...I can\u2019t figure this one out!  Taste was good...otherwise it was a disaster.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBowtie"},"reviewBody":"\"Liquid\" appears in this pie several hours after baking.  It totally ruins the crust and leaks all over.  The meringue & chocolate taste great, but the presentation is bad... nothing like what appears in the photo.  I made one and in a few hours noticed the *liquid*.  Made another and it looked great before bed, but was swimming when I got up the next morning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"This was way thick. Just like granny\u2019s , yes I added mix to egg yolk stirred than added to the pot. Not sure why I did that. I remembered granny did different. No worries it was a hit. But I remember when she added a bit of vanilla to the egg whites at some time, hummm .. great pie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"Too runny is an understatement.  I followed the directions, and the pie did not set.  I am not sure what went wrong.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBandAid"},"reviewBody":"RUNNY.  We are experienced pie makers.  How is it that this is runny for many people who made it, and perfect for quite a few others????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBowtie"},"reviewBody":"It was probably my fault but I followed the directions exactly. I Too had to use a straw for it. :-( I should have read the reviews first.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGrapes"},"reviewBody":"SO RUNNY!!  The flavor was good but it did not set at all. The flavor was good for both the chocolate and the meringue. I did not change anything in the recipe and followed the directions exactly. Did not cut it until it was completely cold. Total failure. Gave 2 starts because the flavor was good but didn't work as a pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"So yummy!  I made this for my husband\u2019s birthday a few years ago because Chocolate merengue is his favorite.  He absolutely loved it!  I have been making it for him since.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBoomerang"},"reviewBody":"I made this pie last night and I agree, you could sip it with a straw.  This is my mom's favorite pie of all times and I want to make it for her birthday this year.  So, this morning I made another one.  First, I baked the frozen pie shell for about 10 minutes on 350.  Then, I filled the pie with the chocolate filling.  I then baked it on 350 for about 35-40 minutes without the meringue on top.  (Their suggestion of cooking for 15 minutes left the pie way too runny.)  The extra cooking time was perfect.  While it was cooking I made the meringue to which I added 1\/2 tsp of cream of tartar instead of the 1\/4.  It made it stand up taller, but I also had to add more sugar to take out the bitterness of the cream of tartar.  It looked amazing, did not run after I cut it, and was delicious.  I will always remember to cook the chocolate filling by itself for about 30-45 minutes.  Try cooking it longer without the meringue on top. I think you'll see that you won't be able to sip it with a straw.  I haven't gotten it to taste just like grandma's yet, but with more practice I'm sure it will.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWrench"},"reviewBody":"The directions are the problem. The reason SI many people have running filling is because the directions should say to TEMPER THE EGGS BY PUTTING A CUP IF THE THICKENED FILLING INTO THE YOLKS WHILE STIRRING THEM VIGOROUSLY. THEN PUT THE YOLK MIXTURE INTO THE POT AND CONTINUE TO COOK IT, Stirring continuously for ...minutes.  The original instructions leave out returning the egg yolk mixture to the pot.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGuitar"},"reviewBody":"Beautiful and delicious!  Followed recipe exactly with no problems.  Very easy!  Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFan"},"reviewBody":"My first time making a chocolate pie, I followed the directions  and it turned out perfect !! I'll definitely being making these in the future.. can't wait to show up for the next family gathering with one !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"excellent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBasketball"},"reviewBody":"Today I had to make a dessert for dinner and my pantry was running extremely low on ingredients. I searched Taste Recipes on line for a dessert I could make. I came up with this wonderful pie. My husband loved it. He said it taste like the pie his mom made when he was a boy. I will add this to my favorite recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"Like other users said, this pie will begin to sweat a little and leave some liquid on top of the chocolate pudding layer...however it was still delicious! I added a small amount of cold, pre-made espresso to the pudding during the first boiling stage and it turned out great! Enhanced the flavor of the chocolate. The meringue compliments it by adding a marshmallow-y flavor. Made it on my boyfriend's birthday and he also found it to be tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Grandma's Chocolate Meringue Pie","description":"Check out this video for how to make Grandma's Chocolate Meringue Pie","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/03\/GrandmasChocolateMeringuePie_DIYD_2724_030121_H.mp4","duration":"178","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/03\/DIYD21_2724_E03_04_2c.jpg","advertising":true,"jw_id":"j7reNveE","jw_url":"http:\/\/content.jwplatform.com\/videos\/j7reNveE-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/j7reNveE\/poster.jpg?width=720","jw_publish_date":"03\/25\/2021"},"rms_legacy_id":"2724","romance_copy_dek":"Serve a slice of pure decadence with our chocolate meringue pie. 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