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 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!
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.
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:
- Gooey Brownie Pie from Dinners, Dishes and Desserts
- Best Apple Pie Recipe
- Classic Rhubarb Pie
- Lemon Meringue Pie
- Key Lime Pie
- Strawberry Cream Pie
- Chocolate Cream Pie
- Best Holiday Pies
- Spinach Mushroom Quiche (token savory pie!)
- More Pie Recipes
Used to Make This Recipe:
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 492 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 68mg Sodium: 59mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 2g Sugar: 52g Sugar Alcohols: 0g Protein: 4g