These Mini Crustless Chocolate Meringue Pies have a rich, creamy, and chocolaty filling topped with light and airy meringue.
In central Texas, we have a cafe that serves amazing pie and they even have a pie Happy Hour. When we were in Marble Falls a couple of months ago we had to stop at Bluebonnet Cafe for pie. My daughter loved their Chocolate Meringue Pie, so I knew that I wanted to recreate it for her at home.
Chocolate Meringue Pie has a rich, creamy, and chocolaty filling similar to a cooked chocolate pudding. Then is topped with a light and airy meringue. The more meringue the better!
Mini Crustless Chocolate Meringue Pies
In a saucepan over medium heat, combine 3/4 cup sugar, cocoa powder, and corn starch. Then stir in milk until smooth and add the egg yolks. Stirring constantly, bring the pan to a boil and then boil for 1 minute. Remove the pan from the heat and stir in the vanilla extract and butter. Then spoon filling into individual ramekins.
In a mixing bowl, beat egg whites on high speed until foamy. Gradually add in 1/2 cup sugar while the mixer is going. Continue beating until stiff peaks form. Spread meringue over filling all the way to the edge of the ramekin. Then bake at 350º for 12-15 minutes or until golden brown. Cool and refrigerate before serving. Enjoy!
Ingredients
- 3/4 cup sugar
- 4 Tbsp corn starch
- 3 Tbsp unsweetened cocoa powder
- 4 egg yolks
- 2 cups cold milk
- 1 tsp vanilla
- 2 Tbsp butter
- 4 egg whites
- 1/2 cup sugar
Instructions
- In a saucepan over medium heat, combine 3/4 cup sugar, cocoa powder, and corn starch.
- Then stir in milk until smooth and add the egg yolks.
- Stirring constantly, bring the pan to a boil and then boil for 1 minute.
- Remove the pan from the heat and stir in the vanilla extract and butter.
- Then spoon filling into individual ramekins.
- In a mixing bowl, beat egg whites on high speed until foamy.
- Gradually add in 1/2 cup sugar while the mixer is going. Continue beating until stiff peaks form.
- Spread meringue over filling all the way to the edge of the ramekin.
- Then bake at 350º for 12-15 minutes or until golden brown.
- Cool and refrigerate before serving.
