This is a really solid recipe that produces a super-sweet chocolate filling that is balanced out by a meringue with just a touch of sweetness.
The cornstarch really helps the chocolate filing set up so that it holds its form when sliced and doesn’t make a soupy mess all over the plate. Don’t be intimidated by the meringue. It’s super easy. Just remember that eggs are easier to separate when they are cold but egg whites should be at room temperature when you make a meringue. And make sure to use a very clean and dry bowl. Just a tad of oil or grease will prevent the egg whites from whipping up nicely.
This classic Chocolate Meringue Pie has a creamy and thick chocolate filling and a tall, glossy meringue.
Get the full recipe and instructions here >> Old-Fashioned Chocolate Meringue Pie @ spicysouthernkitchen.com