Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C). Roll out your pie dough to fit a 9-inch pie dish. Place the dough in the dish, trim any excess, and prick the bottom with a fork to prevent bubbling. Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a medium saucepan, whisk together the 1/2 cup of sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Over medium heat, cook the mixture, stirring constantly until it thickens and begins to bubble. Remove from heat and add the chopped chocolate, stirring until melted and smooth.
- In a separate bowl, whisk the 5 egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks, whisking continuously to temper them. Then, slowly whisk the yolk mixture back into the saucepan with the chocolate. Cook for an additional 2 minutes, then remove from heat. Stir in the cubed butter and vanilla extract until fully combined.
- In a clean mixing bowl, beat the 5 egg whites with the cream of tartar until soft peaks form. Gradually add the 3/4 cup of sugar, continuing to beat until stiff, glossy peaks form.
- Pour the chocolate filling into the cooled pie crust. Spread the meringue over the filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks or swirls on the meringue.
- Bake the pie in the preheated oven for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid over-baking. Once done, remove from the oven and let it cool at room temperature for at least an hour before slicing.
Notes
- Store leftovers in the refrigerator for up to 3 days, loosely covered with plastic wrap.
- For a sweeter filling, you can use milk chocolate instead of unsweetened chocolate.
- To achieve the best meringue texture, avoid making it on humid days.