That Skinny Chick Can Bake
Chocolate Velvet Pie with Meringue Crust in white pie plate

Chocolate Velvet Pie with Meringue Crust

Home » 900+ Best Dessert Recipes » Chocolate Velvet Pie with Meringue Crust

This exquisite, out of the ordinary Chocolate Velvet Pie with Meringue Crust is perfect for anytime you have a chocolate craving! A meringue shell is topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.

This is a Chocolate Pie Recipe that melts in your mouth and is easy enough for a family dinner, but can be dressed up for a holiday dessert!

Chocolate Velvet Pie in pie plate

Chocolate Velvet Pie with a Meringue Crust

Minimal ingredients are needed to whip up this exquisite chocolate meringue pie. This luscious dessert starts with a slow cooked meringue pie crust, then is topped with a fluffy mound of chocolate and coffee infused whipped cream. Dreamy is an understatement!

Chocolate Velvet Pie with Meringue Crust in white pie plate topped with chocolate shards and dusted with cocoa powder

How to Make a Meringue Crust

If you’ve ever eaten a homemade meringue cookie, you know the texture can be crisp with a soft, chewy middle. That’s what you’ll find with a meringue crust. Here are a few tips to make your crust successful when making this chocolate velvet pie.

  • PRO-Tip: Separate the egg whites from the yolks while the eggs are cold. Make sure to separate the eggs one at a time with the white in one bowl and the yolk in another, then transfer the whites to a larger bowl.
  • The reason for the 3 bowl technique is so that if one yolk breaks during the separating process, you won’t contaminate the other egg whites.
  • PRO-Tip: Make sure all bowls and beaters are scrupulously clean of all grease. A speck of grease, fat or oil will inhibit the eggs from whipping properly. Egg yolks contain fat, so that is why you don’t want a yolk breaking into your whites.
  • If you’re wondering why cream of tartar is an ingredient, it’s because it helps stabilize the egg whites when they’re beaten. Cream of tartar doesn’t expire, so make sure to have some on hand.
  • PRO-Tip: Let the egg whites come to room temperature before beating. They will whip better than cold whites.
  • Beat the egg whites until soft peaks form. Soft peaks are when the whites go from foamy to opaque, but still flop over when you lift up a big spoonful.
  • Continue beating, adding the sugar about a tablespoon at a time. Slow is the way to go so the sugar can incorporate.
  • When stiff peaks form and the sugar is absorbed, the merigue is ready to be spread into a greased pie plate.
  • Stiff peaks will be stiff and glossy. Stiff meringue will hold its shape. There should not be any sugar granules in the mixture. Check by rubbing a bit of the meringue between your fingers. Note: I have used meringue with some sugar granules and it’s no big deal in a pie crust.
Chocolate Pie with a meringue crust photo and text collage

More Pie Recipes You’ll Love

I can always think up a reason to bake up a chocolate pie recipe! Making chocolate shards to garnish is super simple and creates a show stopper of a dessert. From sweet to savoy, chocolate to citrus to berry, there are zillions of delicious pies from which to choose. Besides this chocolate velvet pie, here are some more of my favorites:

Used to Make This Recipe:

Chocolate Velvet Pie

Chocolate Velvet Pie

Chocolate Velvet Pie has a meringue shell topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 8


Meringue Crust:

  • 3 egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • Pinch of salt
  • 1 cup superfine sugar (whiz in the food processor for about a minute)
  • 1 teaspoon vanilla

Chocolate Velvet Filling:

  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup plus 2 tablespoons brewed coffee
  • 2 teaspoons vanilla
  • 2 cups heavy cream
  • 1/3 cup sugar
  • Grated chocolate, chocolate curls or chocolate shards to garnish, optional


Grease a 9-inch deep dish pie plate. Set aside.

Preheat oven to 350º.

In the bowl of a stand mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks start to form. Very slowly, add the sugar and continue beating until stiff peaks form. Mix in vanilla.

Spread meringue in pie plate, smoothing top with an offset spatula. Bake for one hour, then turn off oven and leave meringue in oven to cool.

When meringue shell is cool, make the filling.

Place chocolate and coffee in a microwave safe bowl and microwave for 30-seconds, stop and stir, then repeat until chocolate is melted and smooth.  Mix in vanilla and let cool.

Whip cream with sugar until stiff peaks form. Add cooled chocolate to the cream, and gently fold in until all white streaks are gone.

Spread topping over top of meringue shell. Garnish with chocolate if desired. Chill before serving.


As an option, you may dust the finished pie with powdered sugar or cocoa powder.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 492Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 68mgSodium: 59mgCarbohydrates: 55gFiber: 2gSugar: 52gProtein: 4g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

39 comments on “Chocolate Velvet Pie with Meringue Crust”

  1. Coffee…brewed or instant granules?

  2. The meringue crust makes this even more decadent.

  3. Look at this pie! Decadent, luscious, and silky chocolate filling – no pie crust needed indeed. But I also do like this meringue crust; all together, that must be a divine combination.

  4. Time to make some pie!! Love the meringue crust!

  5. Looks absolutely wonderful Lizzy!! have a nice weekend!

  6. Just lovely! And perfect for pi day!

  7. I love meringue but never thought to use it as a crust. What a clever idea! I’ve got to make this! It’s something I can actually share with gluten free boss.

  8. This is fabulous. Perfect for us gluten free folks!! Thanks Liz.

  9. Heavily contemplating eating this for breakfast. Looking at your delicious photos in the am and already craving dessert. Just pinned!

  10. Awesome pie you’ve got there, dear! xoxo

  11. Oh Liz it’s beautiful! And I’ve never had a meringue crust before I must try it!

  12. Such a dreamy pie, love that velvety filling!

  13. That chocolate on top just has me drooling over!

  14. Wow this looks incredibly special, perfect way to celebrate Pi Day!

  15. Liz…I was already sitting here craving chocolate and now it’s worse! Gahhhh!

  16. Just made this pie. The filling is fantastic and I love the presentation. The only problem is that baking the meringue at 350 for an hour resulted in a slightly burned crust. Should I bake it at 325 for an hour or 350 for more like 45 minutes? I want the inside of the crust to be done.

    • Hi, Kay,
      I’d bake the crust at 325 for an hour. Your oven may run a tad bit hot. If it’s not too dark after an hour, you can always cook it a few minutes longer if you’re worried about it being fully cooked. But I think an hour should be fine 🙂

  17. Pingback: Easy Buttermilk Pie Recipe #PiDay - West Via Midwest

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.