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Chocolate Mocha Meringue Pie

 Chocolate Mocha Meringue Pie
Don't look for the meringue on top of this deep-dish chocolate pie- it's on the bottom! "I used meringue to make the crust," jots Florence Oblander from Hillsboro, Kansas. "This has been a favorite dessert for many years."
6-8 ServingsPrep: 25 min. Bake: 25 min. + chilling


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon unflavored gelatin
  • 1 cup cold water
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon instant coffee granules
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1 cup heavy whipping cream, whipped
  • Chocolate curls


  • Place egg whites in a bowl; let stand at room temperature for 30
  • minutes.
  • Add cream of tartar and salt to egg whites; beat on medium speed
  • until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
  • time, on high until stiff glossy peaks form and sugar is dissolved.
  • Spread onto the bottom and up the sides of a greased 9-in. deep-dish
  • pie plate.

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Chocolate Mocha Meringue Pie (continued)

Directions (continued)

  • Bake at 350° for 25-30 minutes or until meringue is lightly
  • browned. Cool on a wire rack.
  • In a small bowl, sprinkle gelatin over water and let stand for 1
  • minute. In a small saucepan, combine the sugar, cocoa, coffee
  • granules, salt and milk until smooth. Bring to a boil, stirring
  • constantly. Remove from the heat; stir in gelatin until dissolved.
  • Cool to room temperature; fold in whipped cream. Pour into meringue
  • shell. Refrigerate for 4 hours or until set. Garnish with chocolate
  • curls. Refrigerate leftovers. Yield: 6-8 servings.