Indulge in Decadence: Chocolate Meringue Pie Recipe

Get ready to indulge in a chocolate lover’s dream with this exquisite Chocolate Meringue Pie recipe by the renowned chef Scott Peacock. This legendary recipe has been passed down from the Edna Lewis and Scott Peacock partnership, who are regarded as pillars of Southern cooking.

What sets this Chocolate Meringue Pie apart is the perfect balance of sweetness and tanginess found in every slice. The pie’s quality comes from its divine filling, comprising a silky egg custard infused with cocoa powder and topped with a cloud of whipped meringue.

As you sink your fork into the fluffy meringue and buttery crust, you’ll experience an explosion of flavors and textures in your mouth. Prepare yourself for a culinary rollercoaster that will leave you craving for more.

Whether you’re hosting friends for dinner or indulging yourself in a satisfying dessert, this Chocolate Meringue Pie will undoubtedly impress. With simple ingredients and straightforward instructions, it’s time to master this timeless classic that was featured in Martha Stewart Living magazine November 2019 issue.

So roll up your sleeves, preheat your oven to 325 degrees Fahrenheit, and let’s bake our way to deliciousness!

Why You’ll Love This Recipe

Scott Peacock's Chocolate Meringue Pie
Scott Peacock’s Chocolate Meringue Pie

Calling all chocolate lovers! Are you ready to experience the ultimate indulgence with Scott Peacock’s Chocolate Meringue Pie recipe? I can promise that this dessert will leave a lasting impression on your taste buds.

First and foremost, let’s talk about the pie crust. Made with butter and flour, it provides the perfect foundation for the rich chocolate filling. The chocolate custard filling is made with unsweetened cocoa powder and a generous amount of chopped chocolate. But what sets this pie apart is the light and fluffy meringue topping, which is achieved using cream of tartar and egg whites whipped to perfection.

This recipe is guaranteed to have your friends and family coming back for seconds. You won’t regret taking the time to make this luxurious dessert yourself instead of buying generic pies from the bakery. Imagine cutting into a silky smooth chocolate pie with a golden-brown meringue cloud on top – it’s like an edible masterpiece that you can take pride in making.

As Chef Scott Peacock once said, “I learned from Edna Lewis that food wasn’t about shortcuts or convenience; it was about listening to your ingredients, being aware of their seasonality, honoring their inherent qualities.” With this mindset in place, he created this recipe that conveys deep respect and care for each ingredient’s texture and flavor profile.

Trust us when we say that once you take a bite of Scott Peacock’s Chocolate Meringue Pie, you will never want another dessert again. So don’t hesitate to try out this incredible recipe for your next occasion or just as an excuse to treat yourself!

Ingredient List

 Creamy chocolate filling made with cocoa powder, sugar, cornstarch, milk, and egg yolks
Creamy chocolate filling made with cocoa powder, sugar, cornstarch, milk, and egg yolks

Gather Your Ingredients

For this delectable Chocolate Meringue Pie, you will need a few ingredients that are readily available in your pantry or at any grocery store. Here is what you will need:
– 1 (9 inches) pie crust (homemade or store-bought)
– 3 egg yolks
– ¾ cup of granulated sugar
– ¼ cup of all-purpose flour
– 3 tablespoons of unsweetened cocoa powder
– ¼ teaspoon of kosher salt
– 2 cups of milk
– 2 tablespoons of unsalted butter, cut into small pieces
– 1 teaspoon of pure vanilla extract

For the Chocolate Meringue Topping
– 3 egg whites
– A pinch of cream of tartar (about ⅛ teaspoon)
– 6 tablespoons granulated sugar
– 3 tablespoons unsweetened cocoa powder

With these ingredients and the recipe provided, you will create a dessert that will satisfy any sweet tooth while keeping things simple and affordable.

The Recipe How-To

 Fluffy and crispy meringue topping browned to perfection
Fluffy and crispy meringue topping browned to perfection

Now, it’s time to dive into the recipe itself – the heart of this article. If you’re a fan of chocolate and meringue pie, then this recipe by Chef Scott Peacock is perfect for you. Don’t be intimidated by the number of steps or ingredients, it’s actually quite simple to make. Just take your time and follow the instructions closely.


Here are the ingredients you’ll need to make Scott Peacock’s Chocolate Meringue Pie:

|Key Ingredient|Amount|
|Pie crust |1 (9 inches)|
|Unsalted butter |2 tablespoons|
|Granulated sugar |1 cup|
|All-purpose flour |2 tablespoons|
|Milk |1 1/2 cups|
|Eggs, separated |3 large egg yolks and 5 large egg whites|
|Cocoa powder |3 tablespoons|
|Kosher salt |1/4 teaspoon|
|Vanilla extract |1 teaspoon|
|Chocolate |2 oz, microwaved|

For the meringue topping:

|Key Ingredient|Amount|
|Cream of tartar |1/4 teaspoon|
|Granulated sugar |6 tablespoons|
|Vanilla extract |1/2 teaspoon|

Step 1 – Preheat Oven

Before starting anything else, preheat your oven to 375°F (190°C).

Step 2 – Prepare Your Pie Crust

Gently press the pie crust into a 9-inch pie plate and prick with a fork all over. This will prevent air bubbles from forming while baking.

Step 3 – Bake The Crust

Bake the crust for about 20 minutes, until it turns golden brown. Then remove from oven and set aside.

Step 4 – Make The Chocolate Filling

Melt the chocolate in a microwave-safe bowl in your microwave, then set aside.

In a saucepan, combine sugar, flour, cocoa powder, and kosher salt. Then using a whisk stir in milk slowly initially so that lumps do not form until you’ve added all of it.

Using medium heat stir mixture constantly until thickened and bubbly. Once thickened remove from heat.

Stir in egg yolks and add melted chocolate and butter, one at a time stirring continuously until melted.

Add vanilla extract in the chocolate mixture cooling it off while doing so.

Finally pour filling into baked pie shell evenly.

Step 5 – Top with Meringue

Use electric beaters or whisk to beat three egg whites and cream of tartar at high speed until foamy.

While continuing to beat gradually adding six tablespoons of sugar until stiff peaks form.

Beat in half teaspoons of vanilla extract creating peaks on the meringue with every addition.

Spread meringue over warm filling sealing to edge of pastry so that moisture cannot

Substitutions and Variations

 Homemade buttery crust made with flour, salt, butter, and ice water
Homemade buttery crust made with flour, salt, butter, and ice water

Scott Peacock’s Chocolate Meringue Pie recipe is a classic dessert that can stand the test of time. But if you want to switch things up, you can always play with the ingredients and create your variation of this delicious treat.

For the meringue, instead of cream of tartar, you can use lemon juice or white vinegar to help stabilize the egg whites. If you don’t have unsalted butter on hand, you can also use regular butter in a pinch. However, be mindful of the added salt content and adjust accordingly.

If you’re looking for a gluten-free option, you can substitute all-purpose flour with your favorite gluten-free flour blend. You may need to adjust the quantity of liquid in the filling as gluten-free flours absorb more moisture than regular flour.

For a dairy-free version of this pie, swap out milk with plant-based milk such as almond milk or coconut milk. Use vegan butter instead of unsalted butter, and egg replacer or silken tofu for the egg custard layer. For chocolate pudding filling, use coconut cream or evaporated coconut milk.

For a twist on the classic chocolate meringue pie recipe, try substituting cocoa powder with peanut butter for a nutty flavor. You can also incorporate marshmallow meringue instead of traditional meringue on top giving it a s’mores vibe.

Creating variations on this classic dessert comes down to personal preference and creativity in the kitchen.

Remember to take note of changes you make when trying out new ingredients so that next time you bake Scott Peacock’s chocolate meringue pie recipe it turns out just right for your palette!

Serving and Pairing

 A slice of indulgence on a plate, perfect for chocolate lovers
A slice of indulgence on a plate, perfect for chocolate lovers

Imagine sinking your teeth into a warm slice of Scott Peacock’s chocolate meringue pie, with its fluffy cloud of swirled meringue, and rich, chocolate filling atop crunchily textured crust. This decadent pie is a dessert indulgence that you won’t be able to resist.

To add an earthy and sophisticated touch to your dessert experience, serve it with a cup of warm coffee or a lightly-creamy glass of Chardonnay. The bitterness from the coffee or the sweetness from the wine will balance out the rich sweetness of the chocolate meringue pie perfectly.

If you’re feeling adventurous and want an unexpected pairing, try serving it alongside nutty or fruity flavors like almond ice cream or berry sorbets. You can also pair it with a pinch of salted caramel ice cream to bring out the deep notes in the chocolate filling.

Whether you’re looking for a crowd-pleasing dessert for your next dinner party or simply looking to treat yourself to something special, this Scott Peacock’s chocolate meringue pie recipe is sure to satisfy every sweet tooth craving.

Make-Ahead, Storing and Reheating

 The ultimate dessert to impress friends and family
The ultimate dessert to impress friends and family

Let’s say you’re in the mood for a Scott Peacock Chocolate Meringue Pie, but don’t have all the time in the world to put it together. Fear not, for this recipe is incredibly versatile when it comes to making ahead and storing.

To make this ahead of time, start by making your pie crust according to the instructions in section (4) The Recipe How-To. Once your crust has cooled, prepare your pie filling as directed and top with the meringue. Instead of baking immediately, cover the pie with plastic wrap and store it in the fridge until you’re ready to bake it.

When you’re ready to bake, preheat your oven to 350°F and place the chilled chocolate meringue pie directly into it. Bake for 25 minutes or until the meringue on top is golden brown.

If you’ve already baked your Scott Peacock Chocolate Meringue Pie but have leftovers, there are a few different ways you can go about storing and reheating it.

Firstly, wrap the leftover pie tightly with plastic wrap and store in the refrigerator for up to 3 days. When you’re ready to reheat a slice, simply pop it in the microwave on medium power for about 30 seconds. This will help restore some of the moisture and bring out its chocolatey goodness.

Alternatively, reheat your slice in the oven by preheating at 350°F and placing your slice directly onto an oven-safe plate or pie dish. Cook for about 10-15 minutes or until heated through.

No matter how you decide to make-ahead, store or reheat this Scott Peacock Chocolate Meringue Pie recipe, you’ll find that its decadent flavors are just as exquisite as if they were freshly baked.

Tips for Perfect Results

 The smell of freshly baked pie wafting through the kitchen
The smell of freshly baked pie wafting through the kitchen

To ensure that your Scott Peacock’s Chocolate Meringue Pie turns out perfectly, here are some tips that you might find helpful:

Firstly, when making the pie crust, do not overwork the dough. Over-mixing the dough can cause gluten to form, which can lead to a tough and chewy crust. So, mix until it just comes together and avoid excessive kneading.

Secondly, make sure to use room temperature ingredients for the filling. This allows for even mixing and promotes uniform baking during the custard-making process. Whisk egg yolks well before adding them to the milk mixture to prevent any cooked egg remnants in your pie.

Thirdly, when it comes to making meringue for the topping, ensure you scrape the bowl clean of any grease or fat residue. Grease will inhibit the egg whites from whipping up properly and achieve that perfect peak you’re looking for.

Next, make sure to let your pie cool completely before slicing into it. This allows time for the filling and meringue to set properly, which results in a smoother texture and better flavor distribution.

Last but not least, consider using high-quality ingredients such as cocoa powder and unsalted butter. While it may be tempting to use cheaper options, investing in excellent ingredients can take your pie from good to extraordinary.

By following these tips, you can achieve a flawless result with Scott Peacock’s Chocolate Meringue Pie Recipe that would make even Edna Lewis and Martha Stewart proud!


As much as we try to provide all the necessary details and tips for this delicious Scott Peacock’s Chocolate Meringue Pie Recipe, we understand that there might be some lingering questions or concerns. Fear not, as we have gathered a few common questions and answers in this FAQ section to help you troubleshoot any issues that may arise during the recipe process.

Why does my chocolate meringue pie get runny?

When making a chocolate meringue pie, it is crucial to avoid the problem of runny filling. This issue can arise if the egg yolks are not properly tempered. To properly temper the yolks, I recommend whisking them in a separate bowl and gradually adding warm liquid while continuously whisking. This gradual process will warm the yolks without cooking them, allowing them to properly mix with the heated liquid in the next step. It is important to add the tempered yolks back into the hot liquid slowly and while whisking, to ensure they fully incorporate and create a smooth and delicious filling.

Why does my lemon meringue pie weep?

If you’ve ever made a meringue pie, you may have noticed that sometimes the meringue can leak moisture, causing unwanted beading on top of your pie. This can happen if you undercook or overcook your meringue. Undercooked meringue can cause weeping, while overcooked meringue leads to those little sugary drops of moisture on top of baked meringues. To avoid this, it’s important to properly cook your meringue to achieve the perfect texture and consistency.

What is the top of lemon meringue pie made of?

To save time when making lemon-filled pie with meringue topping, remember to separate 5 egg yolks for the filling and 5 egg whites for the meringue. This will ensure the process goes smoothly and efficiently.

Bottom Line

In conclusion, Scott Peacock’s Chocolate Meringue Pie recipe is a must-try for any dessert enthusiast. This pie’s combination of a rich chocolate flavor and light, fluffy meringue creates an irresistible taste that everyone will love. The recipe provides clear and detailed instructions which make it accessible even to novice bakers.

With this recipe’s versatility, it is an ideal choice for any occasion, whether it’s holiday dinners, family get-togethers, or just a sweet treat. It also offers many substitutions and variations that anyone can adjust according to their preferences.

The pie is also perfect to store and reheat, which makes it an excellent option for meal planning and busy schedules. Moreover, the tips shared by Scott Peacock himself assure the perfect result every time you bake this delightful dessert.

All in all, this Chocolate Meringue Pie recipe has proven to be one of the best tasting and most reliable complete pies out there. Then why not try it today? And who knows, your mastery at baking this “best ever” pie could turn out to be a great conversation starter or even a potential business opportunity for you down the road!

Scott Peacock's Chocolate Meringue Pie

Scott Peacock’s Chocolate Meringue Pie Recipe

Scott Peacock is a famous Atlanta restaurateur and chef and he's known for his homey, southern dishes like buttermilk biscuits and well, this PIE! This was published in the May 2010 issue of Better Homes and Gardens. His secret to a great meringue is beating the egg whites by hand. This takes just 3 or 4 minutes longer but you get more volume and there's less risk of overbeating. This is the ideal chocolate pie, chocolaty and beautiful, and it will be the talk of the potluck. Serve it as a dessert or a luxurious afternoon reward. This one takes me back to Grandma's house, where there were always chocolate pies, homemade ice cream and hydrangeas in full bloom in the summertime. Note: for Scott's pie pastry recipe, go to Cooking time includes preparing pie filling and meringue as well as baking time.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 1 pie
Calories: 449.9kcal


  • 9 inches pie crusts, baked


  • 3 eggs
  • 3 cups milk
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 3 ounces unsweetened chocolate, finely chopped
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla


  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons superfine sugar


  • Before you start: The secret to this desert is to have your ingredients measured and ready. It makes the process move along quickly. Prepare your favorite baked pastry shell. Cool on wire rack. Separate the egg yolks from the whites. Preheat the oven to 350 degrees.
  • Make custard: In a medium saucepan over medium heat, bring 2-1/2 cup of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl, combine 1 cup sugar, the flour, cocoa powder and 1/2 teaspoon kosher salt; whisk in egg egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.
  • Bring to boiling: Over medium-high heat, cook and stir mixture until it comes to a full boil. You want large bubbles from the middle, and while you're whisking, be sure to get the whisk into the corners and weep the bottom so you won't have to worry about scorching -- which would require starting over! Boil for 30 seconds and remove from heat.
  • Fill pie shell: Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. There is a good chance there will be tiny pieces of cooked egg in your custard. Straining them out is a small, easy step that makes a big difference.
  • Prepare egg whites: Wash both bowl and whisk. Dry them with a clean towel. Any grease is going to give you trouble in a big way. Set whites - in bowl - over a bowl of hot (110 degrees F) water. You'll get more volume. Five minutes should do it. Keeping your elbow firmly against your side, whisk rapidly until white begin to mound. Move only your wrist. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy and do not slide when bowl is inverted. Plan on 7 or 8 minutes the first few time you try this. Tips of the whites should curl over slightly when whisk is lifted from the bowl.
  • Cover the pie with the meringue: Turn meringue out all at once on top of hot pie filling. With spatula, spread meringue from center to edges, making sure meringue seals to crust all the way around. Bake 15 minutes at 350 degrees or until top is golden. Ovens vary, and if you overbake, the meringue can weep.
  • Cool on wire rack for one hour. Refrigerate at least two hours before serving. Store leftovers (as IF!) in the refrigerator.
  • Note: If you don't want to whip the egg whites by hand, you can use an electric mixer on medium-high speed. :-).

Your Own Notes


Serving: 193g | Calories: 449.9kcal | Carbohydrates: 57.2g | Protein: 9g | Fat: 22.7g | Saturated Fat: 10.8g | Cholesterol: 94mg | Sodium: 355.9mg | Fiber: 3.2g | Sugar: 34.8g

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