Chocolate Meringue Pie

Why merugine weepsThis pie was born from the idea that I really wanted to turn one of my favorite winter drinks (Mochas) into a pie. Why? Because I’m a food person, dude. I like to think up delicious food ideas and then see if they can translate. Sometimes they do, and sometimes they don’t. I actually ended up making this pie twice, as my first attempt was a flop. The problem was the meringue. I really wanted a meringue top because I thought it could mimic the foamy top of a mocha. I had never actually made meringue before though. So it was time to learn.

Perfect merugineI adapted the filling and meringue recipe from here. In my first attempt the filling was perfect. The problem was that the meringue developed this layer of wet goo that seeped out from underneath it while it cooled. It looked right and tasted right, but what in the world was this goo stuff?! I googled around to see what other bakers had to say. Turns out this is a fairly common issue—they call it weeping. This occurs, because the egg whites of the bottom half of the meringue don’t properly bake. The key is to make sure that your filling (in this case the mocha pudding filling) is piping hot as you layer on the meringue. This helps the eggs cook. Some bakers also suggested adding just a little corn starch to the meringue, so any excess moisture might be absorbed. I took these suggestions and applied them to my second pie, and it worked! Perfect meringue on top of a coffee infused chocolate pie.

Chocolate pieMocha Meringue Pie, makes one.

For the filling: 3/4 cup sugar, 5 tablespoons cocoa, 3 tablespoons corn starch, 1/4 teaspoon salt, 1/2 cup strong brewed coffee, 1 1/2 cups milk, 3 egg yolks, 1 teaspoon vanilla extract.

To keep lumps out of your filling start by sifting together the cocoa and corn starch. In a pot combine the sugar, cocoa + corn starch, salt, coffee and milk. Whisk together over medium heat until warmed through. Pour a few tablespoons of this warm mixture in with the egg yolk (in a separate bowl) and stir to combine. This tempers the eggs, so they won’t immediately cook. Once tempered add the yolks to the milk mixture and bring to a low boil for 2-3 minutes, stirring constantly. The mixture will thicken into a pudding, then stir in the vanilla. Keep over very low heat until your meringue is ready.

For the meringue: 3 egg whites, 1/4 teaspoon cream of tartar, 1/4 teaspoon corn starch and 6 tablespoons sugar.

In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy. While your mixer is still running, gradually add in other ingredients and beat until soft peaks form.

Have your (nearly baked) pie crust ready (I used a store bought one this time, but you can also make your own). Pour in hot mocha filling. Spoon meringue over the top. Bake at 350°F for 14-16 minutes. Allow to cool completely before serving. Enjoy! And remember, if at first you don’t succeed. Well, try again the next week. Especially if chocolate pie is at stake. xo. Emma

  • I am so excited to try this. I am wondering if it will still be good if once made it was stored in the refrigerator. I need this in the morning and was going to make it the night before…… ????

  • This looks so tasty! Do you happen to know if the filling made with soy milk would work just as well?

  • Oh my goodness! Mochas are my favourite too and I am definitely going to have try out this beauty! Meringue and coffee and chocolate and pastry, all in one delicious dish, woo!

  • Hi! I just made this for my birthday (yes I like baking my own cake…) and it was utterly delicious! Thanks so much for sharing the recipe, it made my day!
    Hugs and kisses from Portugal

  • Shut UP! What a great idea. I love meringue on top of lemon pie, but mocha? Woah. Definitely have to give this a try.

  • Thanks so much on the fix for the goo problem….I make a chocolate cream pie and wondered about that too. So started using a whipped cream topping instead. Will definitely be trying this next time. In fact, it’s incentive to bake another pie :-))

  • Wow, girls! This looks AMAZING!


  • Looks yummy! I just made some meringue cookies using rapadura (a natural brown sugar), which gave the cookies a caramel-y flavor. I think it would taste great on top of the chocolate filling!

  • Yum, I’ve never made meringue either but you make it look so easy!

    Strive to Thrive,

  • YUMMMMM!! It looks delicious! I think I will try it, but without the coffee 🙂 Thank you for the idea Emma!

  • Nice! Do you think this would work with chocolate? I live in Belgium and chocolate here is just too good to be using cocoa…

  • This sounds soooo good!

    Thank you for sharing the recipe and the tricks to get a perfect meringue!

  • Wow. It looks yummy. I would like to taste it. I love sweets.

    Have a nice day.

  • Sinfully beautiful! I remember my mom’s meringue pies sometimes having that goo but they still tasted great. I haven’t had chocolate meringue pie since I was a little girl. 🙂

  • This reminds me to find out more pie recipes according to my diet.
    Emma if you are a food person you should try the vegan version of this recipes, excellent!
    I google a little and this ones look delicious


  • If you make an italian meringue you won’t have that problem, either! 🙂 Looks yummy!!!

  • I appreciate how you did research to make this pie perfect for your readers 🙂 I’ve experiences that gross goo under the meringue layer as well, but with a lemon meringue pie. I’m glad I know to use corn starch for next time. Imagine this mocha pie with a hint of peppermint in the filling, and chocolate shavings on top?! Could you imagine…

  • o gosh, that looks so yummy! I’ll definitely try this recipe out some time soon.

  • Yum! Must try this. I make my partner order lemon meringue pie so I can eat the top, and I always order something chocolatey. But with this I can have the best of both worlds

  • Yum! And thanks for fixing my “weeping” problem.

    I wonder if it’s the same issue when making Pavlova..? I get the weeping too when I make them. Perhaps I need to preheat an oven tray first then dollop the meringue onto it…

    Great recipe and great tips! 🙂


  • YUM! Being an avid lover of all things pie and coffee related, this pie is an absolute winner to me! I am ging to have to try this once I am allowed to eat gluten again! (or maybe I can find a gluten free flan case? Do they even make those?) Anyway, it looks delicious!

  • This looks absolutely amazing! So yummy.

  • It seems so delicious…
    I follow you every day, this is my new blog

  • this looks delicious! I know exactly what you mean about the goop. My first lemon meringue pie turned out that way! It’s so strange! (and scary!) but this looks gorgeous. I’ve been dying for a good cream pie lately, and I think this one will be made tonight 🙂

  • HOW yummy does this look? Phwoar. I’ll have to bake me some o’ that over the weekend. Perfect bonfire night pud!

  • this looks absolutely amazing, I really want to give this a go. maybe I’ll even add it to our christmas day menu if it turns out well!

  • Ooh! It looks delicious!

    Wish it was standing in front of me right now haha!


  • I do not have the gift to make pastries. I do however have the gift to eat them… it looks and sounds amazing!

  • The only reason I eat pies is for the crust(not the hugest fruit filling person)…thanks for making a filling that is equally delectable!! Hopefully this will be on one my menus this season-now to master the art of meringue myself:)

  • This looks delicious. Definitely on the list for my next family get together

  • Oh wow! that looks amazing! and it’s such a good idea! Thanks for sharing! 🙂

  • This is such a fantastic idea! I’m dying right now because I need coffee and this is perfect! Next time you should try it with espresso!


  • going to make this NOW! No kidding – it looks that awesome. 🙂
    thanks for sharing!

  • OMG YUMMM! That’s all I have to say.
    Xo Inna


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