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Mocha Meringue Pie

Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Servings: 1 9 inch pie

Ingredients

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

Mocha Filling

  • 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

Meringue Topping

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Instructions

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.

Mocha Filling

  • 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.

Meringue Topping

  • 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.