| Level: | Intermediate |
| Total: | 5 hr 15 min |
| Active: | 55 min |
| Yield: | 8 slices |
| Level: | Intermediate |
| Total: | 5 hr 15 min |
| Active: | 55 min |
| Yield: | 8 slices |
Ingredients
- 9 whole chocolate graham crackers
- 4 tablespoons salted butter, melted
- 3 tablespoons sugar
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 1/4 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 6 1/2 ounces bittersweet chocolate, broken into pieces
- 2 tablespoons salted butter
- 2 teaspoons vanilla extract
- 1/3 cup sugar
- 1/4 cup light corn syrup
- 2 pinches kosher salt
- 2 large egg whites
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
- For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it’s filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
- For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
- Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
- Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 586 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 80 g |
| Protein | 7 g |
| Cholesterol | 124 mg |
| Sodium | 296 mg |
| Serving Size | 1 of 8 servings |
| Calories | 586 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 80 g |
| Protein | 7 g |
| Cholesterol | 124 mg |
| Sodium | 296 mg |
Reviews
Delicious! And easy! I used gluten free oreo’s for the crust – 2 rows – and did this in a 9″ spring form pan – really good – will make it again.
This pie is fantastic. I put into a regular crust, not the graham. I dont top with merangue, ick. I just use fresh whipped cream. Recipe is easy to make, follow directions! Let it cool properly, its very rich and very delicious. I blend the chocolates between semi sweet and bittersweet bars, always using bars not chips.
I made this pie for Thanksgiving and it was a huge success! So much so that my son asked me today to make it for his birthday in lieu of the homemade ice cream cake that is usually requested. I do not have a brulee torch and was worried about it not looking right…but it was grand! If I was computer savvy I would post a picture.
love it
So……this didn’t turn out the way I thought it would. I think something went wrong between the chilled pudding and the (warmer)meringue topping. I think when the topping went on it created a ton of extra moisture and turned the pie into a huge mud puddle. The pudding was absolutely delicious and the pie would have been awesome if it was eaten right away after putting the meringue on. I made it ahead of time and that isn’t work out for me this time. Next time the pudding should be at room temp before putting on the meringue and this might avoid the issue. Great pudding though.
This pie is delicious and was a hit at our Thanksgiving Dinner! I will definitely be making this pie again.
I just made this pie and it came out perfect!!! I know my family is going to love it for Thanksgiving tomorrow! Thanks Ree! It’s such a beautiful pie
I love Ree. I wish she had a bit more description in making the graham cracker shell. Size of pie pan- because I added a half more to the ingredients to cover the pie pan fully. It didn’t look like hers at all. But the pudding is outrageous.
I have this recipe in the fridge chilling now! Yum! I have a question – I don’t have a brûlée torch, and searched everywhere for one. How can I toast the meringue without it going flat? Will putting it under the broiler in the oven work or will that make it go flat?
I actually made a pie almost exactly like this yesterday. It was this pudding recipe from Ree (from another pie she made in 2014), in a chocolate crust made as she made the crust but with chocolate Maria cookies instead of graham crackers. No merengue topping, but this recipe is a tried and true and is one of the best. I will sometimes just make the pudding alone because it is that good!