How to Make an Incredible No Bake Chocolate Meringue Pie

Baking

Chocolate and meringue are truly a winning concept together. The other day I threw together this dreamy and super simple no bake chocolate meringue pie. Crisp pie shell, smooth chocolate mousse and fluffy meringue. So easy to do and so good!

This is one such pie that is the savior in distress in such situations. As long as you have a cooker or stove as a heat source, you can still bake anyway and this is the pie proof.

Do this: Mix the biscuits to a fine crumb, preferably with the help of a food processor. Melt the butter in a saucepan and mix it with the biscuit crumb until you get a moldable mass. Press out the biscuit mass in the pie mold and place it in the refrigerator to solidify. Meanwhile, you can make the chocolate mousse. Chop the dark chocolate and melt it in a heat-resistant bowl over a water bath. Remove the saucepan from the heat and stir one egg yolk at a time. In another bowl, whip the cream into soft peaks. Take a few clicks of the whipped cream and mix in the chocolate batter. Then add the chocolate batter to the rest of the whipping cream and whisk together to an even batter at low speed. Distribute the chocolate mousse evenly in the pie shell and place it in the refrigerator to set for at least 2 hours. Whisk the egg whites to firm tops in a heat-resistant glass or metal bowl. Add the powdered sugar, a little at a time, while continuing to whisk. Continue whisking the meringue at low speed over a water bath until the sugar crystals melt. Remove the bowl from the heat and continue to whisk at low speed until the bottom of the bowl has cooled. Spray or spread the meringue on the filling and burn off with a burner (not a must). Serve the pie directly or store it in the fridge!

The recipe is baked in a round pie mold with a diameter of 20 cm, which gives 6-8 generous pieces.

Ingredients (bottom):

14 digestive biscuits

100 g butter

Ingredients (chocolate mousse):

200 g of dark chocolate

4 egg yolks

4 cups whipped cream

Ingredients (meringue):

2 egg whites

1 dl powdered sugar

Do this: Mix the biscuits to a fine crumb, preferably with the help of a food processor. Melt the butter in a saucepan and mix it with the biscuit crumb until you get a moldable mass. Press out the biscuit mass in the pie mold and place it in the refrigerator to solidify. Meanwhile, you can make the chocolate mousse. Chop the dark chocolate and melt it in a heat-resistant bowl over a water bath. Remove the saucepan from the heat and stir one egg yolk at a time. In another bowl, whip the cream into soft peaks. Take a few clicks of the whipped cream and mix in the chocolate batter. Then add the chocolate batter to the rest of the whipping cream and whisk together to an even batter at low speed. Distribute the chocolate mousse evenly in the pie shell and place it in the refrigerator to set for at least 2 hours. Whisk the egg whites to firm tops in a heat-resistant glass or metal bowl. Add the powdered sugar, a little at a time, while continuing to whisk. Continue whisking the meringue at low speed over a water bath until the sugar crystals melt. Remove the bowl from the heat and continue to whisk at low speed until the bottom of the bowl has cooled. Spray or spread the meringue on the filling and burn off with a burner (not a must). Serve the pie directly or store it in the fridge!

Do this:

  1. Mix the biscuits to a fine crumb, preferably with the help of a food processor.
  2. Melt the butter in a saucepan and mix it with the biscuit crumb until you get a moldable mass.
  3. Press out the biscuit mass in the pie mold and place it in the refrigerator to solidify. Meanwhile, you can make the chocolate mousse.
  4. Chop the dark chocolate and melt it in a heat-resistant bowl over a water bath.
  5. Remove the saucepan from the heat and stir one egg yolk at a time.
  6. In another bowl, whip the cream into soft peaks. Take a few clicks of the whipped cream and mix in the chocolate batter.
  7. Then add the chocolate batter to the rest of the whipping cream and whisk together to an even batter at low speed.
  8. Distribute the chocolate mousse evenly in the pie shell and place it in the refrigerator to set for at least 2 hours.
  9. Whisk the egg whites to firm tops in a heat-resistant glass or metal bowl.
  10. Add the powdered sugar, a little at a time, while continuing to whisk.
  11. Continue whisking the meringue at low speed over a water bath until the sugar crystals melt.
  12. Remove the bowl from the heat and continue to whisk at low speed until the bottom of the bowl has cooled.
  13. Spray or spread the meringue on the filling and burn off with a burner (not a must).
  14. Serve the pie directly or store it in the fridge!

Do this: Mix the biscuits to a fine crumb, preferably with the help of a food processor. Melt the butter in a saucepan and mix it with the biscuit crumb until you get a moldable mass. Press out the biscuit mass in the pie mold and place it in the refrigerator to solidify. Meanwhile, you can make the chocolate mousse. Chop the dark chocolate and melt it in a heat-resistant bowl over a water bath. Remove the saucepan from the heat and stir one egg yolk at a time. In another bowl, whip the cream into soft peaks. Take a few clicks of the whipped cream and mix in the chocolate batter. Then add the chocolate batter to the rest of the whipping cream and whisk together to an even batter at low speed. Distribute the chocolate mousse evenly in the pie shell and place it in the refrigerator to set for at least 2 hours. Whisk the egg whites to firm tops in a heat-resistant glass or metal bowl. Add the powdered sugar, a little at a time, while continuing to whisk. Continue whisking the meringue at low speed over a water bath until the sugar crystals melt. Remove the bowl from the heat and continue to whisk at low speed until the bottom of the bowl has cooled. Spray or spread the meringue on the filling and burn off with a burner (not a must). Serve the pie directly or store it in the fridge!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top