Chocolate meringue pie

Chocolate meringue pie - Lilie Bakery

Chocolate meringue pie - Lilie Bakery

Back with a chocolate recipe, it's been a long time! Seriously, in this period (November-December) we gladly throw ourselves on anything that can comfort us - no? This chocolate meringue pie is one of those rich, tasty and deliciously chocolatey winter desserts that you can enjoy while watching the rain fall. A little cliché? Not at all ! And I tasted it by the fireside, that's where I prefer to spend my free time at the moment. Well, when I can, that is to say, not often :) I admit that customer shootings are linked during this pre-holiday period. Nevertheless, I hope to be able to make you at least one Christmas recipe by December 25 (unlike other years!). Nothing is played but I assure you I do my best :)

For this recipe, I started with a cheesecake type base, that is to say with mixed cookies (chocolate cookies to be very precise), for garnish I opted for a texture that is similar to an egg cream chocolate, which I find lighter than a ganache (also less cloying), and finally I topped this tart with an Italian meringue very lightly “toasted” with a blowtorch.

For a better tasting, make the meringue at the last moment, it will look better and taste better. To be consumed quickly after completion.

I explain the step by step at the bottom of this article ...

Chocolate meringue pie - Lilie Bakery

Chocolate meringue pie - Lilie Bakery

Chocolate meringue pie - Lilie Bakery

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Chocolate meringue pie

Rich & creamy for chocolate lovers
Preparation30 min
Baking15 min
Quantity: 8


  • 250 g chocolate cookies chocolate cookies for example
  • 120 g Soft butter
  • +
  • 140 g Granulated sugar
  • 3 or 4 tbsp bitter cocoa - adjust to taste
  • 2 cs cornflour
  • 1/4 this salt
  • 480 ml whole milk
  • 3 beaten egg yolks
  • 1 cc vanilla
  • +
  • 60 g 2 egg whites
  • 90 g Granulated sugar
  • 35 g water


  • Mix the cookies finely then mix with the melted butter. Tamp this mixture on the bottom and sides of a 23cm diameter buttered tart mold (adding a baking paper disc in the bottom recommended). Refrigerate.
  • Meanwhile, in a saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add the milk while stirring. Heat until thickened (small bubbles). Off the heat, pour part of the mixture over the beaten yolks, whisk then reincorporate everything in the saucepan. Bring to a simmer for two minutes. Add the vanilla. Garnish the pie shell with this mixture.
  • Make the Italian meringue: heat the sugar and water over medium heat. Meanwhile, run the robot so that it gently whips the egg whites at high speed. Once the sugar-water mixture reaches 118 °, pour a thin stream onto the wall of the food processor, whisking the egg whites at maximum speed now. Stop when the bowl is at room temperature, and the smooth and shiny meringue forms a bird's beak.
  • Garnish the cold pie with the meringue using a spatula. Use a kitchen torch to lightly toast the meringue of the pie.


To taste without delay
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
[ Equipment used ]

Kitchen torch

23cm stainless steel tart mold




  1. Reply


    November 16, 2017

    This pretty pie must have been successful.

  2. Reply


    November 16, 2017

    Olalala, but what madness this pie! Isn't that too much with the o_O meringue ?!

  3. Reply


    November 16, 2017

    She is beautiful, I hope as beautiful as she is good. I will try it.

  4. Reply


    November 16, 2017

    Yes, frankly, it feels good in this very cold November month!

  5. Reply

    Pauline Loucka

    November 16, 2017

    waw! I find your recipe super original, it makes you want to try the experience :)

  6. Reply


    November 17, 2017

    yum it makes you want I think I'll test very quickly for the holidays! Thanks for the recipe !

  7. Reply


    November 21, 2017

    I was seeing this kind of pie all over the media right now, so when I saw that there was the recipe on this blog I didn't hesitate for a second, and I made it! Thank you for this recipe, it was a real treat, easy to make and I had not been so enthusiastic about a dessert for a while!

    • Reply

      Lilie bakery

      December 13, 2017

      Super Thank you for your return Julia :)

  8. Reply


    November 22, 2017

    I have like a desire to bite into it!
    I think I'll be tempted this weekend but, can we replace the cocoa powder with chocolate pieces? And if so in what proportion approximately?
    Thank you!

    • Reply

      Lilie bakery

      December 13, 2017

      Hello Emilie, I don't really recommend replacing with chunky chocolate because the result will be less chocolatey, however you can try 100g of dessert chocolate, to certainly adjust;)

  9. Reply


    November 24, 2017

    I'm a huge fan of chocolate pies, but what's more, they're meringue! I really want to try this recipe now :)

  10. Reply


    December 1, 2017


    Superb recipe, but a quick question: no cooking?

    Thank you

    • Reply

      Lilie bakery

      December 13, 2017

      And not baking, apart from baking the chocolate egg cream that is poured on the bottom of the pie;)

      • Reply


        March 27, 2018

        OK, no cooking… But how does the egg and chocolate cream take? Is there a recommended cold setting?

        The thank you box

        • Reply

          Lilie bakery

          March 28, 2018

          Hello, yes I specified to garnish the cold pie, so it's refrigerator after having poured it on the pie shell;)


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