פאי שוקולד מרנג מושלם

Claire Saffitz's Secret To Perfect Chocolate Meringue Pie.

This classic diner dessert gets a refined spin with a silky, pudding-like chocolate filling and a light, glossy meringue that balances sweetness with just enough bitterness.

In this episode of Dessert Person, Claire Saffitz walks through how to make a chocolate meringue pie from scratch, sharing the techniques that make the difference between a weepy, unstable topping and a perfectly set, sliceable pie. The result is rich but not heavy, nostalgic but elevated, and just as good for a dinner party as it is for a weekend baking project.

If you’ve ever been intimidated by meringue or struggled with chocolate pie filling, this recipe breaks it down step-by-step so it actually works.

PIE CRUST

1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled

1½ cups all-purpose flour (7 oz / 200g), plus more for rolling out

1 tablespoon sugar (0.46 oz / 13g)

¾ teaspoon Diamond Crystal kosher salt

MALTED CHOCOLATE CUSTARD

2¾ cups whole milk (23.3 oz / 660g)

2⁄3 cup packed light brown sugar

2 teaspoons Diamond Crystal kosher salt

¼ cup malted milk powder

¼ cup cornstarch

5 large egg yolks, at room temperature

1 large egg, at room temperature

8 ounces (226g) 72% chocolate, coarsely chopped

4 tablespoons unsalted butter (2 oz / 57g), cut into pieces, chilled

2 teaspoons vanilla extract

BROWN SUGAR SWISS MERINGUE

5 large egg whites

Pinch kosher salt

1 cup packed LBS

½ teaspoon vanilla

Chapters

00:00 Intro

00:46 How To Make