Dark Chocolate, Recipes

Dark Chocolate Meringue Pie Recipe

chocolate meringue pie

This was one I did for a birthday celebration, after finding it in the Delicious magazine, so used a heart shaped ceramic flan dish as part of the theme, which I picked up at a charity shop for a couple of pounds. It’s always a great place to look for tins as people often buy them and then don’t use them very often before donating them. Rich and delicious, this is a stunning dessert full of real chocolate flavour, and you could always make a chocolate pastry as in the original recipe if you wanted more chocolate decadence! For me, never a great pastry maker, I generally always buy in ready made, but do make your own if you prefer.


Chocolate Meringue Pie Ingredients:


  • 500g Ready made shortcrust pastry

Chocolate Filling:

  • 200g Classic Dark Chocolate
  • 150g Butter (salted or unsalted)
  • 60g Golden Caster Sugar
  • 2 Large Eggs, plus 3 Large Egg Yolks (I always use free range)
  • 80g Plain Flour

Meringue Topping:

  • 5 Large Eggs
  • 275g Caster Sugar
  • 1tsp Cornflour
  • 1tsp Vanilla Extract
  • ½tsp White Wine Vinegar
  • 20g Cocoa Powder


Chocolate Meringue Pie Method:

  1. Heat the oven to 200/180 fan.
  2. A quick tip for pastry rolling is to use two pieces of baking greaseproof paper, and roll the pastry in between them; it saves the messiness of a floured surface. Roll to about a 5mm thickness, and peel off the paper, and line the tin, leaving an overhang on the sides. At this point I popped it into the fridge to cool, so the pastry settled, and then, once cooled, I trimmed off the excess off the sides with a knife. Line it with the baking paper you’ve used to roll it out between and fill with baking beans or uncooked rice. Chill again for a further 10 minutes or so. Bake for about 12-15 minutes, remove the cooking beans/rice and the paper, and cook for a further couple of minutes, until lightly golden.
  3. Lower the temperature of the oven to 180/160 fan.
  4. In a further bowl (lots of washing up to do here!), whisk the egg whites until they are stiff, add the sugar bit by bit, until you have a stiff, glossy meringue, then add the cornflour, vanilla and vinegar and whisk again. Sift the cocoa powder over the top of the meringue, and stir lightly in with a metal spoon, to create a marbled effect, and spoon over the top of the cooked truffle pastry. Finish with a further, light sifting of cocoa powder and bake in the oven for 18-20 minutes until a light crust on top. Leave to cool, then portion up to serve.
  5. Portion wise, we made this 14 slices, as it is rather decadent, but do slice according to your needs.

About Linda

Linda is the founder of Choc Affair, with a passion for creating wonderfully delicious chocolates, that are ethically made.