This simple microwave chocolate pie features a rich chocolate filling and a meringue topping that has been cooked in the oven. It tastes good!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup white sugar
- 2 cups milk
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 large eggs, separated, divided
- 2 tablespoons butter, softened
- 1 ½ teaspoons vanilla extract, divided
- 1 (9 inch) baked pie crust
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 3/4 cup sugar, 1/2 cup milk, cocoa, cornstarch, and salt together in a 1 1/2-quart microwave-safe dish until smooth. Stir in remaining milk. Microwave on high until thick, 5 to 8 minutes, stirring halfway through.
- Beat egg yolks in a small bowl. Pour a small amount hot chocolate mixture into the bowl, whisking quickly to avoid scrambling the eggs. Pour mixture back into the microwave-safe dish and whisk until incorporated. Microwave on high until thickened, 1 1/2 to 2 minutes, stirring freqeuntly.
- Remove from the microwave; stir in butter and 1 teaspoon vanilla. Pour mixture into pie crust.
- Beat egg whites and cream of tartar in a glass, metal, or ceramic bowl until foamy. Gradually mix in remaining 6 tablespoons sugar, 2 tablespoons at a time, until stiff peaks form. Stir in remaining 1/2 teaspoon vanilla. Spread meringue over pie filling; cover the edges of the pie with aluminum foil.
- Bake in the preheated oven until meringue is lightly browned, about 8 minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 245 mg |
| Sugars | 32 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is my go-to chocolate pie and I get major complements every time. For a milder chocolate, I use 1/4 cup cocoa instead of 1/3rd. Otherwise I use the exact recipe. Thanks so much!
Although instead of cornstarch I used 1/3 cup flour. I also added chopped/ground peppermints. Oh my… Instead of the meringue topping I will use heavy whipping cream to make a whipped topping.
Outstanding!!! I used the Hershey’s Dark Cocoa instead of regular. The pie tasted like a Hershey Bar! No more standing over the stove constantly stirring!! The best chocolate pie ever!!!!!
This makes a wonderful base for banana or coconut cream pie also, just omit the cocoa. I do find that when I make it without the cocoa that I do have to cook it about a minute longer in the first step than I usually do to get it to thicken. I usually make a chocolate and a banana cream for when we have family nights and everyone is here. Slice 2 bananas in the bottom of your cooled crust and then add the pudding mixture after it is slightly cooled. I usually top with whipped topping and toasted sliced almonds. (If using coconut stir in 1/2 cup or amount desired into the mixture after stirring in butter and vanilla, then pour into crust.) All are huge hits at our house!
I have to say that I’ve now made this pie 4 or 5 times, each time with great success. Today, here in NC, we are as snowed in as we ever get, so I’m cooking. Mix up my pie filling, look back at the recipe only to realize I’ve added an extra half cup of milk! I added a spoonful of extra cornstarch and whisked like crazy, and it still thickened and tastes great. As always, I top mine with whipped cream, since we don’t like meringue! If you are like me, and “puddings” never seem to do right when you do them stovetop, this is the way to go!
This never did set for me, despite following the recipe. I’m not sure what went wrong. I’ll keep looking for a good recipe for chocolate pie.
Loved the rich chocolate flavor!! So easy and so yummy! My husband raved about it. It’s definitely a keeper! Thanks for the wonderful recipe 😉
Quick, easy, and absolutely delicious! I found this recipe when I needed a quick dessert that didn’t require many ingredients. EVERYONE raved about this pie. My father-in-law also commented about how it has a great taste without a whole lot of sugar (he’s a diabetic). I just finished making another one to take to Thanksgiving dinner today!
This was really good and very easy. I didn’t have cream of tartar, but my meringue turned out just fine. Next time I may actually double the meringue because I like more, but all and all it was fantastic!
Very dark chocolate. Great flavor and easy to make, though I think I’d personally prefer the meringue to be a bit higher. My husband, who normally doesn’t like chocolate pie, scraped his plate clean and wanted assurance there was going to be some left for later!
I have been making chocolate pies like this for years. It also works for coconut (leave off the chocolate and add coconut, sprinkling coconut on the meringue). The only difference in this recipe and mine is that I use 1 cup of sugar and 6 T of cocoa along with 3T flour and 1 1/2 T cornstarch. This makes a little more filling and I like the texture better than using just cornstarch for thickening. I also use a wire whisk to stir.
YUMMY!!! Not only is this very good, it’s soooooo easy. No standing over a hot stove and stirring until your arm hurts.
I made this pie for Thanksgiving and everyone loved it. It was fast and so easy.