Chocolate Meringue Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    663
based on 69 ratings

A decadent chocolate version of the classic recipe. Our version has a chocolate pastry case, with a chocolate brownie filling topped with Swiss meringue and finished with a light dusting of cocoa powder.

recipe updated Mar 19, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    125 g
  • Egg icon
    Egg
    1
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Unsalted butter icon
    Unsalted butter
    160 g
  • All purpose flour icon
    All purpose flour
    330 g
  • Icing sugar icon
    Icing sugar
    100 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Salt icon
    Salt
    1 pinch
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • Golden caster sugar icon
    Golden caster sugar
    90 g
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    3
  • Egg white icon
    Egg white
    3
  • Caster sugar icon
    Caster sugar
    240 g
  • Water icon
    Water
    40 ml

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Chef Patissier XL
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Easywarm bowl

Step preview

  1. Grease a clean tart pan then set aside
  2. Attach K Beater
  3. Add unsalted butter, all purpose flour, icing sugar, cocoa powder and salt to the Kenwood Bowl
  4. Mix until crumbs form - 2 min, Speed 1
  5. Then add egg and vanilla extract to the Kenwood Bowl
  6. Mix until mixture comes together - 1 min, Speed 1
  7. Transfer content of Kenwood Bowl to work surface
  8. Knead slightly
  9. Wrap with plastic wrap
  10. Chill in fridge - 30 min
  11. Place pastry on lightly floured surface
  12. Roll out into a circle approx. 30cm round
  13. Transfer pastry to tart pan
  14. Line until covered
  15. Trim the excess pastry from around the edges and prick the base with a fork
  16. Place the lined tart pan onto a baking tray
  17. Chill in fridge - 30 min
  18. Pre-heat oven - 190°C
  19. Remove the tart case from the fridge
  20. Line with parchment paper and fill with baking beans
  21. Bake - 15 min, 190°C
  22. Remove from oven
  23. Reduce the oven temperature to 180°C
  24. Remove the baking beans and paper
  25. Bake - 5 min, 180°C
  26. Remove from oven then set aside
  27. Reduce the oven temperature to 160°C
  28. Attach Creaming beater
  29. Add dark chocolate and unsalted butter to the EasyWarm Bowl
  30. Stir until melted - 10 min, 7, Stir 1
  31. Remove the bowl from the machine and set aside
  32. Clean Kenwood Bowl
  33. Attach Whisk
  34. Add golden caster sugar, egg, egg yolk and vanilla extract to the Kenwood Bowl
  35. Whisk - 2 min, Speed Max
  36. Transfer content of EasyWarm Bowl to Kenwood Bowl
  37. Whisk until combined - 30 sec, Speed 3
  38. Then add all purpose flour to the Kenwood Bowl
  39. Whisk until combined - 30 sec, Speed 3
  40. Transfer chocolate mixture to tart pan
  41. Spread until level
  42. Bake - 12 min, 160°C
  43. Remove from oven and let cool
  44. Clean EasyWarm Bowl
  45. Attach Whisk
  46. Add egg white, caster sugar and water to the EasyWarm Bowl
  47. Whisk - 10 min, 4, Speed Max
  48. Remove the EasyWarm bowl from the machine
  49. Sift cocoa powder into the EasyWarm Bowl
  50. Using a metal spoon, carefully fold the cocoa through the meringue
  51. Spoon the meringue on top of the chocolate tart, swirling slightly as you go
  52. Sift cocoa powder onto the meringue
  53. Bake - 20 min, 160°C
  54. Let cool completely
  55. Serve
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