Mocha Meringue Pie
I’m not usually a huge pie fan, mostly because I’m generally not a huge fan of pie crust. But this pie changed everything. The espresso and Oreo crust, the mouthwatering chocolate mocha filling, and the perfectly toasted meringue topping in this Mocha Meringue Pie has forever changed my opinion on pies. This pie is easy to bake and the most delicious to eat!
How to make the mocha crust
Combine Oreos or chocolate graham crackers, sugar, espresso powder, and butter until well-combined and the crumbs are fully moistened. Do not skip the sugar or butter, or the crust will not stay together! I never realized that the sugar plays such an important role in the crust holding its shape, but you definitely don’t want to leave it out or your pie will fall apart!
How to make the mocha filling
You’ll heat sugar, cornstarch, and water on the stove until it gets thick and glossy and boils. You’ll let it boil for about a minute. Then you’ll want to add a little bit of the hot mixture into the egg yolks. You do this so you gradually increase the heat in the egg yolks. If you add the egg yolks to the hot mixture, they will heat up too quickly and will turn into scrambled eggs, and we don’t want scrambled eggs in our pies! So add about half the hot mixture into the egg yolks first and combine so that the yolks get heated a bit first by the hot mixture. Then you add the yolk mixture back into the pot where the full mixture can cook and should boil for another two minutes. You’ll then remove the mixture from the heat and add the butter, espresso powder, and chocolate syrup to the pot and mix until the butter is fully melted. Pour this mixture into the pie crust (which should have been cooling for a bit while you cooked this mixture).
How to make the meringue topping
Meringue is one of my favorite toppings because its incredibly easy to make (assuming your egg whites cooperate, of course) and it is so light, fluffy and delicious! To make meringue, I usually prefer to use the whisk attachment on my stand mixer, but as always, use whatever you have on hand! You’ll start by beating the egg whites and cream of tartar till they start to foam, then once they are foamy, slowly add the sugar. The sugar is important to absorb the liquid to create that perfect meringue texture. You can make meringue without cream of tartar, but it’s sort of like a second assurance that the egg whites will create that beautiful, soft meringue.
Spread the meringue topping over the top of the pie, covering all the way to the edges. Then bake the pie for 12-15 minutes. The meringue on top should look like a toasted marshmallow. Let the pie cool for a while and then refrigerate and serve cold.
This Mocha Meringue Pie is so incredibly divine that friends who had it just one time, years ago, still talk about it. It’s that good. Each step in this process is super easy, and the result is the best pie ever!
Mocha Meringue Pie
Mocha Graham Cracker Crust
- 2 cups Oreo crumbs or chocolate graham cracker crumbs
- 1/3 cup sugar
- 2 tablespoons instant espresso powder
- 6 tablespoons butter melted
- 3 egg yolks (save the whites for the meringue!)
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 2 tablespoons espresso powder
- 1/2 cup chocolate syrup
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Mocha Graham Cracker Crust
- Preheat oven to 350 F.
- Combine the dry crust ingredients in a small bowl.
- Stir in the melted butter until the dry ingredients are wet.
- Pour the crust mixture into a 9" pie pan.
- Press the crust into the pie pan with your hands, spreading the crust evenly around the bottom of the pan and up the sides.
- Bake for 5 minutes. Remove from oven and let cool.
- Turn the oven up to 400 F. Place the egg yolks in a small bowl.
- Combine sugar and cornstarch in a medium saucepan.
- Add water and place over medium heat.
- Stir constantly until the mixture boils. The mixture will start to look clear and glossy and will feel a bit thicker.
- Stir while the mixture boils for one minute.
- Pour approximately half the mixture into the egg yolks and stir till combined.
- Pour the egg yolk mixture back into the pan with the remaining half of the sugar/cornstarch mixture and stir constantly over medium heat for an additional 2 minutes (mixture should still be boiling).
- Remove from heat and mix in the butter, espresso powder, and chocolate syrup until the butter is melted.
- Pour the mixture into cooled pie crust.
- Beat egg whites and cream of tartar on high speed until foamy.
- Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.
- Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.
- Bake for 12-15 minutes. The meringue will appear toasted. Allow the pie to cool, then refrigerate. The pie can be served cold.