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Two deep-dish chocolate meringue pies with tall, golden-brown toasted meringue peaks sitting on a wooden cutting board.

Midnight Chocolate Meringue Pies

A decadent double batch of deep-dish chocolate meringue pies. Features a velvety smooth, stovetop chocolate custard topped with a fluffy, stable marshmallow meringue.
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Ingredients Method Notes

Ingredients
  

  • 2 deep-dish pie crusts fully baked
  • 3 cups granulated sugar plus 1/4 cup for meringue
  • 1/2 cup all-purpose flour
  • 8 heaping tbsp unsweetened cocoa powder like Hershey's
  • 1 cup heavy cream
  • 4 cups whole milk
  • 4 tsp pure vanilla extract
  • 8 large eggs separated
  • 1/2 cup light corn syrup

Method
 

  1. Bake and cool two deep-dish pie crusts according to package or recipe directions. Preheat oven to 425°F.
  2. In a large saucepan (off the heat), whisk together 3 cups sugar, flour, and cocoa powder.
  3. Whisk in the heavy cream, whole milk, vanilla, and 8 egg yolks. Vigorously whisk until completely smooth and combined before applying heat.
  4. Place the saucepan on the stove over medium-high heat. Cook, whisking constantly, until the mixture becomes thick and bubbly.
  5. Remove from heat immediately and pour the hot chocolate filling evenly into the two baked pie crusts.
  6. In a stand mixer, combine the 8 egg whites, 1/4 cup sugar, and 1/2 cup corn syrup. Beat on high speed until stiff, glossy peaks form.
  7. Spoon the meringue over the hot chocolate filling on both pies, making sure to spread it all the way to the edges to seal it against the crust.
  8. Bake at 425°F just until the meringue peaks are golden brown (watch closely, it happens fast!).
  9. Remove from the oven and cool on a wire rack for at least 1 hour before serving

Notes

Separating Eggs: Separate your eggs while they are cold, but allow the whites to come to room temperature for the best volume when whipping.
Storage: Store leftovers loosely covered in the refrigerator for up to 3 days. Do not freeze.