Chocolate (Meringue Pie) is the New Lemon

I've always thought the best part of a lemon meringue pie is the topping. Airy and light, it's the perfect foil to an intense, sweet-tart citrus filling. I like how the meringue crackles between your teeth, and how alluringly it browns in pretty swirls when toasted.

Photo by Posie Harwood

When you find something you like in this world, you'd be wise to hang onto it tightly, to enjoy it whenever possible. Such is the lesson I've learned with meringue: Why haven't I been putting it on every dessert? Why relegate it to lemon pie?

Photo by Posie Harwood

I found this recipe from Baker's Chocolate in an old cookbook, and the name alone promised brilliant results: chocolate meringue pie. The filling is a simple chocolate pudding, made with unsweetened baking chocolate instead of cocoa for a richer, more intense flavor. (Just try and resist eating spoonfuls straight from the bowl before the tart is ready. I dare you!)

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Instead of sticking with a standard pie crust (which you could do), I made a shortbread crust. Not only is the buttery, rich crust an excellent match for chocolate, but you also need merely to press it into the pan instead of rolling out pie dough.

Photo by Posie Harwood

It also makes the tart reminiscent of a s'more, but far more elegant. That, in addition to this tart being easy to make ahead of time, means it should be moved to the top of your dessert list. And it will convert any lemon meringue pie lover to the chocolate camp.

See what other Food52 readers are saying.

I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

1 Comment

Julie June 20, 2016
This looks amazing -- my mom made this pie for years but the recipe was lost - thanks for sharing this -- can't wait to make it.