Chocolate Meringue Pie

Chocolate meringue pie recipe Chocolate meringue pie recipe

By Sarah Kim Watchorn

12 people 180 minutes 15 minutes


For the Base

  • 150 g Butter
  • 400 g Digestive Biscuits

For the Chocolate Centre

  • 1 tbsp Corn Flour
  • 250 ml Cream
  • 350 g Dark Chocolate
  • 100 g Light Brown Sugar
  • 150 ml Milk
  • 1 pinch Sea Salt

For the Topping

  • 400 g Caster Sugar
  • 0.5 tsp Cream of Tartar
  • 4 large Egg Whites
  • 1 zest Orange
  • 2 tsp Vanilla Bean Paste


  • Blitz the biscuits in a food processor until fine, add the butter and pulse to combine. 
  • Tip into a greased 18cm pie tin. Using the back of the spoon, smooth the base and press the biscuit up the sides (a smooth surface is a non-negotiable here). 
  • For the chocolate centre, put the ingredients in a large saucepan over low heat. Slowly whisk until melted, whisking gently for 1-2 minutes until thickened. Pour into the base, don’t forget to smooth that surface! Set in the fridge for at least 3 hours. 
  • For the topping, add half the caster sugar with 100ml water to a medium-sized saucepan. Stir to combine and allow to boil without stirring. Whisk the egg whites in a freestanding mixer, once they’ve reached soft peaks, slowly whisk in the other half of the sugar along with the cream of tartar, orange and vanilla. 
  • Simmer the sugar mixture for 1-2 minutes until it begins to thicken, then slowly whisk this into the eggs. They should be light, fluffy and glossy. Spoon on top of the pie mix and using a blow torch, toast the meringue until golden.
  • Slice and serve or take the whole pie, solo, to the sofa. 
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