Chocolate Meringue Pie

Chocolate Meringue Cake on Chefanie Floral Plate and Tablecloth
Slice of Chocolate Meringue Pie on Autumn Flowers Salad Plate and Yellow Floral Tablecloth

Wanting a chocolate dessert for Thanksgiving, I devised this recipe. It was so good, I'm using it for all holidays going forward! I adapted the crust for Passover with this recipe


  • 1 store-bought graham cracker crust, such as Keebler's 
  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt 
  • 4 large egg yolks
  • 3 cups whole milk
  • 1 1/2 cups semi-sweet chocolate chips, melted
  • 2 tablespoons of unsalted butter, softened
  • 3 big scoops Marshmallow Fluff


  • In a saucepan, combine sugar, cornstarch, salt and egg yolks. Whisk until fully mixed. 
  • While continuing to whisk, gradually pour in the milk. 
  • Constantly whisking, bring the mixture to boil over medium heat. Once bubbles start to form, continue to whisk but reduce the heat to a simmer for about 1 minute. 
  • Remove from the heat but continue to whisk. Pour in the chocolate and butter.
  • Discarding any clumps that may have formed, pour the chocolate mixture into the graham cracker crust. 
  • Allow to cool for at least 3 hours. 
  • When ready to serve, dollop the fluff into the middle of the pie. 
  • Enjoy right away or up to 1 day. 

Partial view of chocolate meringue pie on yellow tablecloth

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