This classic Microwave Chocolate Pie sounds rich and creamy, with the convenience of microwave cooking to make the filling perfectly easy to prepare! Here’s a more detailed breakdown to help recreate this time-tested favorite.
Microwave Chocolate Pie with Meringue Topping
Ingredients:
- Pie Filling:
- 1 ½ cups granulated sugar
- 3 heaping tablespoons cocoa powder
- 2 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks (reserve the whites for meringue)
- 12 ounces evaporated milk (about 1 ½ cups)
- 1 teaspoon vanilla extract
- ½ stick (4 tablespoons) unsalted butter
- 1 pre-baked 9-inch pie shell
- Meringue Topping:
- 4 egg whites (room temperature)
- Pinch of salt
- ¼ teaspoon cream of tartar
- 8 teaspoons granulated sugar, added gradually (about 2 teaspoons at a time)
Instructions:
1. Prepare the Chocolate Pie Filling:
- In a large microwave-safe bowl, combine sugar, cocoa powder, cornstarch, and a pinch of salt. Whisk the dry ingredients together thoroughly to ensure even mixing.
- Add the evaporated milk and egg yolks to the bowl. Whisk all ingredients together until very smooth and fully combined.
- Place the bowl in the microwave and heat on high for 2 minutes. After 2 minutes, remove and whisk well.
- Repeat this 2-minute heating process, whisking well in between, until the mixture starts to thicken. Depending on your microwave, this may take about 4-6 minutes total.
- Once thickened, add 1 teaspoon vanilla extract and ½ stick of butter. Whisk until the butter is melted and fully incorporated into the filling.
2. Assemble the Pie:
- Pour the thickened chocolate filling into the pre-baked 9-inch pie shell. Set aside while preparing the meringue.
3. Prepare the Meringue Topping:
- In a clean mixing bowl, add room temperature egg whites, a pinch of salt, and ¼ teaspoon cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.
- Gradually add 2 teaspoons of sugar at a time, beating well after each addition. Continue until all 8 teaspoons of sugar are incorporated, and stiff, glossy peaks form.
4. Top and Bake:
- Spread the meringue over the chocolate filling, sealing the edges to prevent shrinking during baking.
- Bake at 375°F for about 10-12 minutes, or until the meringue is golden brown.
5. Cool and Serve:
- Allow the pie to cool to room temperature, then refrigerate for at least an hour before slicing to set the filling fully.
Tips:
- Whisk constantly: During microwave cooking, whisking in between intervals helps prevent lumps and ensures a silky texture.
- Baking the meringue: Make sure to spread the meringue all the way to the crust edges to avoid separation.
- Storing leftovers: Store the pie covered in the refrigerator for up to 3 days.
Enjoy this deliciously nostalgic Chocolate Pie with Meringue! It’s a comforting dessert that’s easy to make but tastes as if it took hours. 🍫🥧