Scott Peacock's Chocolate Meringue Pie

Rich, velvety, and crowned with a cloud of golden meringue, Scott Peacock's Chocolate Meringue Pie is the ultimate indulgence for dessert lovers. This recipe perfectly balances a buttery homemade crust, a luscious chocolate custard filling, and an airy, toasted meringue topping. With its creamy texture and complex layers of flavor, this pie is an unforgettable centerpiece for any occasion. The step-by-step directions ensure your crust is flaky, your chocolate filling is silky smooth, and your meringue peaks are picture-perfect. Whether you're looking for a show-stopping holiday dessert or a comforting classic to share, this pie delivers timeless appeal with a touch of Southern charm.

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (cold, diced)
• 4 tablespoons Ice water
• 1 cup Granulated sugar
• 0.25 cups Unsweetened cocoa powder
• 3 tablespoons Cornstarch
• 2 cups Milk
• 3 Egg yolks
• 2 tablespoons Unsalted butter
• 1.5 teaspoons Vanilla extract
• 4 Egg whites
• 0.25 teaspoons Cream of tartar
• 0.5 cups Granulated sugar (for meringue)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium bowl, combine the flour and salt. Cut the cold butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.

Step 4

Roll the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 5

Roll out the chilled dough on a floured surface, then press it into a 9-inch pie dish. Trim and crimp the edges as needed. Prick the bottom with a fork.

Step 6

Blind bake the crust: Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.

Step 7

In a medium saucepan, whisk together granulated sugar, cocoa powder, and cornstarch. Gradually whisk in the milk until smooth.

Step 8

Cook the mixture over medium heat, stirring constantly, until it thickens and just starts to bubble. Remove from heat.

Step 9

In a small bowl, beat the egg yolks. Gradually whisk a small amount of the hot mixture into the yolks to temper them. Then slowly pour the yolk mixture back into the saucepan, whisking constantly.

Step 10

Return the saucepan to low heat and cook for 2–3 minutes, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla extract.

Step 11

Pour the chocolate filling into the prepared pie crust and spread evenly. Set aside.

Step 12

In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.

Step 13

Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust to seal completely.

Step 14

Bake the pie for 10–12 minutes, or until the meringue is golden brown.

Step 15

Cool the pie to room temperature, then chill in the refrigerator for at least 3 hours before serving.

Nutrition Facts

Serving size	(1469.3g)

Amount per serving	% Daily Value*
Calories	3682.9

Total Fat 155.3g	0%
Saturated Fat 91.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 921.5mg	0%
Sodium 1631.9mg	0%
Total Carbohydrate 544.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 345.8g
Protein 70.1g	0%

Vitamin D 345.7IU	0%
Calcium 817.8mg	0%
Iron 19.6mg	0%
Potassium 2301.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 7.3%

Carbs: 56.5%