Chocolate Meringue Torte
This chocolate pie has a crispy meringue crust that sends it over the top!
Servings: 12
Ingredients
For the Meringue Shell
- 3 egg whites
- ¼ tsp cream of tartar
- ¾ cup sugar
Chocolate Filling
- ⅔ cup sugar
- 2 tbsp cornstarch
- ⅛ tsp salt
- 3 egg yolks
- 1 ½ cup milk
- 2 oz. unsweetened baking chocolate
- 1 tsp vanilla
- 8 oz. whipped topping
- grated chocolate for topping
Instructions
For the Meringue Shell
- Preheat oven to 275 degrees.
- In a large (clean and dry) glass or metal bowl, beat egg whites with cream of tartar until thick. Add sugar slowly and continue beating until the meringue is very stiff and glossy. Do not underbeat.
- Spread the meringue into an 8-inch circle on a parchment-lined baking sheet. Bake for 1 ½ hours. Turn oven off and leave the meringue in the oven for 1 hour. After that, remove the meringue and cool completely.
For the Chocolate Filling
- When you turn the oven off for the meringue, start the chocolate filling.
- In a medium saucepan, mix the sugar, cornstarch, and salt. In a separate bowl, combine egg yolks and milk. Add the wet mixture to the dry mixture, whisking well. Add the baking chocolate. Cook and stir over medium high heat, stirring constantly. Heat to boiling. Cook and stir for 1 minute. Remove from the heat and add vanilla. Cool for 30 minutes, stirring occasionally. Cover, touching the filling with plastic wrap and cool completely. Then chill for 1 hour in the refrigerator.
- Spread the chocolate over the meringue crust, leaving about 1 inch around the edges. Cover and chill for 6-12 hours (12 hours is best). Spread cool whip over the top (and top with grated chocolate, if desired) before serving.
Notes
For best results, bake this pie the day before you want to serve it.