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    The swirly meringue topping on this chocolate cream pie recipe is stable enough to make a day ahead and keep chilled—even if you’ve brûléed it.
    Prep Time2 hours
    Cook Time20 minutes
    Total Time2 hours 20 minutes
    Servings: 8


    • 9 tbsp unsalted butter
    • 6 ounces chocolate wafer cookies
    • 8 ounces bittersweet chocolate melted, divided
    • 4 large egg yolks
    • 3 tbsp cornstarch
    • 1 1/2 cups heavy cream
    • 2 tbsp unsweetened cocoa powder
    • 1 1/2 cups whole milk
    • 3/4 cup sweetened condensed milk
    • 4 large egg whites
    • 1/2 cup granulated sugar
    • 3/4 cup powered sugar


    • Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5–8 minutes. Remove from heat.
    • Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl.
    • Add 5 Tbsp. brown butter and a pinch of Sel Magique Classic Blend to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.
    • Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.
    • Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 4 Tbsp. brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.
    • Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).
    • Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.
    • Recipe found at


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