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chocolate pie with meringue and a fork on the side
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5 from 1 vote

No Bake Chocolate Pie with Meringue

A fudgy and beyond delish no-bake chocolate pie with meringue that makes the perfect holiday dessert.  It is like having hot cocoa in the form of a pie!
Course:Dessert
Cuisine:American
Keywords:chocolate meringue pie, chocolate pie with meringue, pie recipes
Prep Time 20 minutes
Cook Time 0 minutes
Resting time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8 people
Calories602 kcal
Cost $ 1.00 per slice

Equipment

  • pie plate
  • bowls
  • whisk
  • mixer

Ingredients

For the crust:

  • 8 oz Oreos
  • 5 tbsp unsalted butter melted
  • 2 oz bittersweet chocolate chips

For the filling:

  • 10 oz bittersweet chocolate chips
  • 1 ½ tbsp unsalted butter
  • 1 cup heavy cream

For the meringue:

  • 3 large egg whites
  • ½ cup sugar
  • ¼ tsp cream of tartar

Instructions

  • Prepare the crust: Grind the cookies in a food processor or by placing them into a sealed plastic bag and beating with a rolling pin. Make sure to obtain fine crumbs.
  • Then, mix the cookie crumbs with melted butter until coated and homogeneous. Press mixture into an 8-inch pie dish (side and bottom), making sure to firm the crust up until the very top of the sides of the pie dish. Chill in the fridge for about 20 minutes.
  • Melt 2 oz of chocolate in the microwave, about 1-2 minutes. Mix until smooth. Brush over the bottom of the pie crust. Chill for 10 minutes or until hardened. This s to prevent the bottom of the crust from crumbling when sliced. Reserve!
  • Make the filling: Place 10 oz of chocolate, butter, and heavy cream into a medium bowl. Microwave for 1 ½ to 2 minutes and mix until smooth. Pour onto the pie crust and smooth top with the back of a spoon or spatula. Chill in the fridge until set, about 2 hours.
  • Make the Swiss meringue: Place egg whites, sugar, and cream of tartar into a large heatproof bowl. Place bowl over a pan with simmering water. Make sure the bottom of the bowl does not touch the water.
  • Whisk the mixture vigorously until it feels warm to the touch, 2-3 minutes.  Remove bowl and beat the warm mixture with a mixer until it doubles in volume and forms stiff peaks, about 4-5 minutes.
  • Top chocolate pie with meringue and toast with a kitchen torch. Enjoy!

Recipe Video

Recipe Notes

STORAGE
Store pie in the fridge for up to 3-4 days (without meringue). If topped with meringue, chill for just one day because after that the meringue will start to dissolve and lose volume. Let it sit at room temp for about 15-20 minutes before slicing.
Only freeze the pie without the meringue. Make sure to thaw before slicing.

Nutrition

Calories: 602kcal | Carbohydrates: 57g | Protein: 7g | Fat: 39g | Saturated Fat: 27g | Cholesterol: 66mg | Sodium: 207mg | Potassium: 386mg | Fiber: 2g | Sugar: 39g | Vitamin A: 726IU | Calcium: 157mg | Iron: 3mg
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