Easy Chocolate Meringue Pie Recipe

Slice of chocolate pie with meringue topping on a white plate.This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An…

Slice of chocolate pie with meringue topping on a white plate.

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you’ll love!

For another crowd-pleasing pie recipe, try this Banana Cream Pie. If creamy chocolate desserts are your favorite, you’ll also love my Chocolate Cheesecake Recipe.

Chocolate pie with meringue topping and a slice removed.

Chocolate Pie With Meringue Topping

I enjoy a traditional Lemon Meringue Pie, but sometimes I crave a more indulgent version with chocolate. The result? This Chocolate Meringue Pie.

If you imagine lemon meringue pie with a chocolate filling instead of tart lemon, that’s what you get here. It reminds me a little bit of my French Silk Pie Recipe, but with fluffy meringue on top instead of whipped cream!

  • This is the kind of dessert that will impress your guests (or family) when you make it. And who wouldn’t appreciate some recognition for their efforts in baking?!
  • The filling is rich and decadent, with cocoa powder and semisweet chocolate for double the chocolate flavor.
  • If you’d like, you can start with store-bought pie crust to give yourself a little shortcut, but you must make everything else from scratch. No pudding mix used here!

(Do you love meringue? Try these Chocolate Meringue Cookies and my Strawberry Meringues Recipe!)

Important Ingredient Notes

Ingredients needed for chocolate meringue pie.
  • Eggs – You’ll separate all your eggs. We will use the whites in the meringue and the yolks in the chocolate filling.
  • Cream of tartar – This helps the egg whites stiffen.
  • Unsweetened cocoa powder – Be sure to use cocoa powder, not cocoa mix, which has sugar added to it.
  • Whole milk – Using whole milk will give you maximum creaminess.
  • Semi-sweet chocolate bar – Use a high-quality chocolate for best results.
  • Pie crust – I like to use my buttery, flaky Homemade Pie Crust. But a store bought refrigerated pie crust will work great too.

How to Make A Chocolate Meringue Pie

Step by step photos showing how to make meringue topping.

When making an old fashioned chocolate meringue pie, you’ll break it up into several steps. Be sure to scroll all the way down to the printable recipe card for full instructions!

Make the Meringue:

  • Whisk the sugar and water for the meringue in a small saucepan over medium heat until the sugar starts dissolving. As soon as the sugar starts simmering on the edges, stop whisking.
  • Add a candy thermometer to the pan and continue to heat until the temperature reaches 240ºF.
  • While the syrup is heating, beat the egg whites and cream of tartar in a large bowl until the mixture is foamy.
  • Once the syrup has reached 240ºF, slowly pour it into egg white mixture. Beat on high speed until stiff peaks form. Set it aside.
Step by step photos showing how to make chocolate pie filling from scratch.

Make the Chocolate Filling:

  • Combine the white sugar, cornstarch, cocoa powder and milk in a medium saucepan set over medium heat. Whisking constantly until the mixture begins to thicken, be careful not to let it boil. Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. Add the egg yolk mixture to the remaining cocoa mixture in the saucepan and set the pan over medium heat. 
  • Stir the salt, vanilla extract, and chopped chocolate until the chocolate melts and the mixture becomes smooth.
  • Pour the rich chocolate filling into the baked pie crust. 
Step by step photos showing how to bake meringue.

Assemble, Bake, and Chill:

  • Add the meringue over the warm filling. Use a spoon to make some small peaks in the meringue.
  • Bake the pie in a 425ºF oven for about 7 minutes, or until the tops of the peaks are golden brown.
  • Remove from the oven and let the pie cool completely to room temperature for about an hour.
  • Refrigerate for at least 7 hours or up to overnight. Serve chilled.

Tips and Tricks

  • Cream of tartar helps egg whites stiffen. If you don’t have any, you can use 1 teaspoon of lemon juice as a substitute.
  • You can substitute 1/2 cup of semi-sweet chocolate chips for the chocolate bar if you have chocolate chips on hand.
  • Chill the pie for at least 7 hours for smooth, sliceable results. You can insert toothpicks in the top of the pie to hold up the plastic wrap so it’s not in direct contact with the meringue. 
  • Store chocolate meringue pie in the refrigerator for up to 2 days. After this, the meringue will begin to get weepy.
  • A chocolate Oreo pie crust is also delicious, and easier to make than a pastry crust.
  • You could use a creme brulee torch instead of the oven, but the oven browns the top more evenly.
Slice of chocolate pie with a bite taken out.

More Chocolate Pie Recipes

Slice of chocolate pie with meringue topping on a white plate.
Print

Chocolate Meringue Pie Recipe

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you'll love!
Course Pies and Tarts
Cuisine American
Keyword meringue chocolate pie
Prep Time 30 minutes
Cook Time 27 minutes
Chill Time 8 hours
Servings 8 slices
Calories 291kcal
Author Aimee

Ingredients

For the Meringue

  • 1 cup granulated sugar
  • ½ cup room temperature water
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar

For the Pie

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • cup unsweetened cocoa powder
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 bar (4 ounce) semi-sweet chocolate bar, chopped
  • 1 9-inch pie crust, baked

Instructions

  • In a small saucepan over medium heat, combine sugar and water for the meringue. Whisk until sugar starts to dissolve.
  • As soon as the sugar starts to simmer on the edges, stop whisking (to preven sugar crystals from forming). Add a candy thermometer and heat until temperature reaches 240 degrees F (and the mixture becomes syrupy). This process will take about 15-20 minutes.
  • While the mixture is heating, beat egg whites with cream of tartar in a large bowl until foamy (I like to use an electric mixer with whisk attachment for this).
  • Once the syrup has reached 240 degrees F, remove from heat immediately and slowly pour into egg white foamy mixture. Once all of the syrup has been added, increase speed to high and beat until stiff peaks have formed. Set aside.
  • Preheat oven to 425 degrees F.
  • In a saucepan over medium heat, combine sugar, cornstarch, cocoa powder and milk. Stir constantly until mixture begins to thicken (but remove it before it begins to boil). Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. This prevents them from curdling.
  • Add egg yolk mixture to cocoa mixture in saucepan and place over medium heat. When the cocoa custard begins to boil, remove from heat and add in salt, vanilla, and chopped chocolate bars. Stir until chocolate is melted and smooth.
  • Pour chocolate mixture into baked pie crust and immediately add the merignue over the warm filling. Use a spoon to make some small peaks in the meringue, then bake the whole pie for about 7 minutes, until the top of the peaks have lightly browned.
  • Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 7 hours, or overnight. Serve cold.

Notes

  • Cream of tartar will help the egg whites stiffen. Don’t skip this ingredient! You could use 1 teaspoon of lemon juice if you don’t have cream of tartar.
  • Feel free to swap out the chocolate bar for about 1/2 cup of semi-sweet chocolate chips instead.
  • Chill pie for at least 7 hours. Use toothpicks in the top of the pie and cover with pastic wrap gently. Keep in fridge for up to 2 days. Any more than that and the meringue layer gets weepy.
  • A chocolate oreo pie crust is also delicious.
  • You could use a creme brulee torch instead of the oven, but I feel the oven provides a more even browning on the meringue!

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 105mg | Sodium: 199mg | Potassium: 198mg | Fiber: 1g | Sugar: 53g | Vitamin A: 229IU | Calcium: 93mg | Iron: 1mg

Easy Pie Recipes

No Bake Banana Split Cheesecake Recipe

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and…

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Add some homemade Whipped Cream to the top of this sweet treat! Try our banana split cheesecake bars or my delicious sopapilla cheesecake recipe for easy dessert making.!

Slice of banana split cheesecake with chocolate syrup on a white dessert plate.

Why This Banana Split Cheesecake is Best

Growing up, we always had ice cream on Friday nights. 

I would always choose Heath Blizzard or Butterfinger Blizzard. And my dad always had a Banana Split Sundae. 

I would look at his giant bowl of deliciousness and think “NEXT TIME, that’s what I’m getting!!!”

But then the next week, I couldn’t do it. I couldn’t try something new and take the chance on if I would like it.

Well, fast forward to adulthood, it turns out I love Banana Splits.

And making this Easy Banana Split Cheesecake recipe is the highlight of summer.

It is layer upon layer of deliciousness.

Love pie? Today’s banana split pie is just for you!

Ingredient Notes

Ingredients needed to make banana split cheesecake.
  • Graham Cracker Crumbs – These are used to make the crust. Make them yourself by crushing whole graham crackers until finely ground. Or buy a box of crumbs at the store that are ready to use.
  • Cream Cheese – Room temperature cream cheese is softer and easier to blend with the other ingredients for a smooth, creamy filling. Full-fat cream cheese sold in a block (not the tub) will yield the best texture and flavor.
  • Fruit – We topped the pie with sliced bananas, strawberries and canned crushed pineapple. And don’t forget the cherry on top!
  • Cool Whip – This is spread over the fruit toppings. You can swap it out for real whipped cream if preferred. Or make our homemade cool whip!
  • Chocolate Syrup – A must for topping any banana split! Use our homemade chocolate syrup for best results or you can swap in store-bought. Or use hot fudge if you prefer.

How to Make Banana Split Cheesecake

Step by step photos showing how to make banana split cheesecake crust.

Make the crust.

  • Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
  • You’ll need two pie plates for today’s cheesecake.
Step by step photos showing how to make cheesecake filling.

Make the cheesecake filling.

  • In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip.
  • Spread cream cheese mixture over graham cracker crusts.
Step by step photos showing how to layer fruit on cheesecake.

Add the fruit.

  • Top the cheesecake with crushed pineapple or pineapple chunks.
  • Layer with sliced bananas and strawberries.
Step by step photos showing toppings for banana split cheesecake.

Finish the toppings.

  • Spread Cool Whip (or homemade whipped cream) over the top. Decorate with chocolate chips.
  • Refrigerate pies for at least 4 hours or overnight for best flavor and texture. When ready to serve, sprinkle with toasted pecans, drizzle with chocolate syrup (or hot fudge) and add a maraschino cherry on each slice. ENJOY!

More Banana Split Desserts

I just so happen to be obsessed with banana split desserts.

Slice of banana split cheesecake with a bite taken out.

More Easy Dessert Recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
Print

Banana Split Cheesecake Recipe

Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
Course Cheesecake
Cuisine American
Keyword banana split, summer dessert
Prep Time 15 minutes
Cook Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 16 servings
Calories 469kcal
Author Aimee

Ingredients

  • cups graham cracker crumbs
  • ¾ cup unsalted butter melted
  • 3 packages cream cheese (8 ounce each), softened to room temperature
  • 14 ounce can sweetened condensed milk
  • 1 Tablespoon fresh lemon juice
  • 8 ounce Cool Whip, thawed
  • 12 ounce can crushed pineapple well drained
  • 3 medium bananas sliced
  • 1 pint strawberries sliced
  • 8 ounce cool whip thawed
  • maraschino cherries
  • ¼ cup chocolate syrup
  • ¼ cup chocolate chips
  • ½ cup pecan halves

Instructions

  • Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
  • Preheat oven to 375 degrees F.
  • In a food processor, pulse graham crackers until fine crumbs. Add melted butter and mix with a fork.
  • Press into the bottom of two 9-inch pie plates. Set aside (you can freeze the crusts while making the filling).
  • In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip. Spread cream cheese mixture over graham cracker crusts.
  • Layer with crushed pineapple, bananas, and sliced strawberries.
  • Spread Cool Whip (or homemade whipped cream) over the top. Chill in refrigerator for 4 hours, or overnight.
  • Decorate with chocolate chips, pecans, and cherries.

Notes

  • Freeze: After assembling the cheesecake, up to the point of adding Cool Whip, wrap the top of the cheesecake in plastic wrap. Then completely wrap cheesecake in aluminum foil. Freeze cheesecake for up to one month for best flavor. Thaw in refrigerator overnight before serving. Top with hot fudge, nuts, and cherry right before serving.
  • Make individual size servings by using mini pie plates, quiche tins, or parfait jars. Just put the graham cracker crumbs in the bottom of the jars loosely.
  • Use softened, room temperature cream cheese for the creamiest, smoothest filling.
  • Be sure to chill for at least 4 hours so you can easily slice the pie. Overnight is really best if you have the time!
  • Nuts – Feel free to swap the pecan halves with walnuts, peanuts or another favorite nutty topping. Or leave it off if you need a nut-free dessert.
  • Topping substititions – Feel free to switch up the toppings based on your preferences for banana splits. Caramel, strawberry and butterscotch sauce would all be delicious on this cake too!
  • Graham cracker crust – Check out all our tips and tricks for how to make a graham cracker pie crust for this recipe. You could also use Nilla Wafers or substitute a store-bought graham cracker crust if you prefer.
  • See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice | Calories: 469kcal | Carbohydrates: 53g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 228mg | Fiber: 2g | Sugar: 40g

Easy Pie Recipes

Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…

Pecan Pie with Bourbon and Ginger

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.

Pecan Pie with Bourbon and Ginger

Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.

Continue Reading Bourbon-Ginger Pecan Pie...

Summer Fruit Tart with Almond Cream

This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines. Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines,…

Frangipan French fruit tart recipe with nectarines and raspberries

Frangipan French fruit tart recipe with nectarines and raspberries

This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines.

Frangipan French fruit tart recipe with nectarines and raspberries

Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines, with their slightly tooth-resistant skin, just enough to provide contrast to the juicy flesh, but not enough to make them necessary to peel. Yay for that as well.

Continue Reading Summer Fruit Tart with Almond Cream...

Summer Fruit Galette

Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in…

Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can.

At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in particular shows up at my market with lots of Reine Claude and mirabelle plums, a few different varieties of cherries, plump melons that you can smell standing a few feet away, tender figs, and fresh apricots.

Making the shopping experience even better, were the fellows who sold the fruits. Not only were they easy on the eyes, but they often put punky-looking cherries in baskets, labeling them “for clafoutis” (a nicer way of saying “for baking”) and selling them at a reduced price. This year, there seems to have been a turnover in staff – zut – but the replacements also offer up the imperfect fruit, or even an overload, at a discount.

Continue Reading Summer Fruit Galette...

Strawberry Rhubarb Tart

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss.

At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a good thing the two go so well together. And I’m happy to help them hook up.

Continue Reading Strawberry Rhubarb Tart...

No Bake Blueberry Cheesecake

In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of its baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.

This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a heap of gorgeous fresh blueberries.

The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.


No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!

 

Crust

175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

170g/12 tablespoons unsalted butter

Filling

450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold

Topping

490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired


To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty.

Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan.

Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pan and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pan while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.  

Real Deal Cherry Pie

I had the good fortune of a day off right at the beginning of sour cherry season last week (What, you don’t mark the weeks of summer using hyper-seasonal fruit as a guide? Just me?) so I put on some sunscreen and a hat, hopped in the car, and went in search of a u-pick farm. I was not disappointed to find a row of trees, heavy with fruit and not a soul in site at a farm a few hours from Brooklyn. It was a hot, hot day and the scent of the last strawberries in the field nearby filled the air as I filled up my bucket with precious sour cherries. 

When I got home with my bounty, pie was the only choice. Instead of a traditional round, I went slab style and baked it in a quarter sheet pan. If you don’t have a quarter sheet pan or two, I highly recommend picking one up. At roughly 9x13x1, they are the perfect size to bake focaccia, a few cookies, toast nuts, or roast just about anything…but back to the sour cherries.

Pitting cherries can be kind of a pain, but since sour cherries are so soft, I usually skip the pitter and just use my thumb to ease out the pits. It’s a bit of a sticky, drippy process so you can move your operation to the sink to make clean up super easy.

I like my fruit pie fillings pretty simple, especially when the fruit is so special (and hard earned). This one is just sweet enough to highlight the cherries without totally overtaking their tart bite. I also added a bit of vanilla bean paste to round out the flavor, but a little bit of extract will do the trick too.

The all butter pie crust has a bit of rye flour and brown sugar for toasty depth that is delicious with just about any fruit if sour cherries aren’t available where you live. It might be a little intimidating to roll out such a big piece of dough, but don’t you worry. To add both flakiness and structure to the dough, this recipe calls for a series of folds. The folds will make the dough both exceptionally delicious and easier to roll out and move around. Win-win. Check out the gif above to see how it’s done.

Don’t worry if your dough rips a bit when you roll it out though, you can always pinch it back together. If you have time, make your dough the say before you plan to use it. A long rest will hydrate the dough and make it easier to roll out.

I realize, it is a little unfair to share this recipe because sour cherries can be hard to get your hands on, but you still have a few more weeks to seek them out. Frozen will work in a pinch too, or substitute an equal amount of your favorite summer fruit - you will need a little less sugar for sweeter fruit.


Real Deal Cherry Pie

Makes one 1/4 sheet slab pie

This pie makes the best of one of summer’s most fleeting pleasures, sour cherries. They are only available for a few weeks in late June/early July, but they are worth the wait, and the trouble of pitting them. The crust uses a bit of rye flour which adds some nutty and creamy flavor to the crust, and pairs beautifully with fruit desserts. Use an equal amount of all purpose flour if you have rye flour on hand. This filling recipe was lightly adapted from Deb at Smitten Kitchen, who adapted from Martha Stewart, and loves sour cherries as much as I do. 

Rye Crust

340g/2 2/3 cups all purpose flour

170g/1 1/3 cups rye flour (I used Abruzzi Heirloom Rye from Anson Mills)

1 tablespoon brown sugar

1 teaspoon kosher salt

10-12 tablespoons ice water

1 tablespoon apple cider vinegar

340g/1 1/4 cups unsalted butter, cut into tablespoon sized pieces

Filling

900g/about 6 cups pitted sour cherries

3/4 cup + 1 tablespoon (165g) sugar (I used a natural cane sugar here, but granulated works too)

30g/1/4 cup cornstarch

Juice of 1/2 lemon

1 tablespoon vanilla bean paste

Pinch salt

 To finish

1 egg, for egg wash

Turbinado sugar to finish

To make the crust: Add the flours, brown sugar, and salt to a large bowl. Stir them together until combined. Add the apple cider vinegar to the ice water. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and use your hands to mix gently, making sure to get all of the way down to the bottom of the bowl. Continue to add more water a couple of teaspoons at a time. 

You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. 

Press the dough together, then pat it into a rectangle. Fold the dough into thirds like a letter, then split it in to two pieces one slightly larger than the other, form each piece into a rectangle and wrap each piece in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible.

When you are ready to bake the pie, heat your oven to 400ºF.

Add the pitted cherries, sugar, cornstarch, lemon juice, vanilla bean paste, and salt to a large bowl and stir gently to combine.

Roll the larger piece of the dough on a lightly floured surface into a rectangle about 11x15. Gently tuck it into a metal quarter sheet pan, letting the excess hang over the sides. Roll the other piece of dough into a rectangle about 10x14. 

Pour the cherries into the dough lined pan and top with other piece of dough. Gently fold the bottom dough up and over the top and press gently. Refrigerate the pie until the crust is firm, about 15 minutes.

While the pie chills, beat the egg with a few drops of water to make the egg wash. When the pie is nice and chilled gently brush the surface with egg wash and sprinkle with turbinado sugar. Cut a few vents in the top then bake until the crust is deep golden brown and the juices are bubbling, 45-60 minutes.

Let the pie cool on a rack before serving warm or at room temperature. Ice cream is optional, but highly suggested.

Cranberry and Apple Cider Caramel Pie

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

I’ve partnered with Bob’s Red Mill and Bake from Scratch magazine to be part of their Better Baking Academy this year, and I’m talking about one of my favorite subjects - Lattice Topped Pie. Each month they share a new recipe with lots of in-depth step-by-step photos tricks and tips. Head over to Bake from Scratch to see their technique for adding lattice to the top of a custard pie. 

For this recipe, I went with some of my favorite fall fruits - apples and cranberries with a generous amount of apple cider caramel mixed in. The caramel is also delicious on its own or on top of ice cream, I’m sure you’ll find a way to use it. 

Lattice topped pies can seem intimidating because at first glance, but once you try it, you realize it’s not as scary as it seems. Here are some tips for pie dough success!

Some Pie Dough Tips

  • Keep everything cold. That means making sure your butter is cold and cubed and the water is icy. You can even chill your bowl and flour if you want to go the extra mile. I usually don’t do this because I work quickly, but it’s a great way to buy yourself some extra chilled time. 

  • Hydrate the dough properly. Add enough water to the dough so it holds together easily, but not so much that it’s wet. Dry dough is a pain to work with because it will fall apart on you and wet dough will be tough and chewy. If you have any dry spots in your dough you can sprinkle a few drops of water just in that spot to hydrate. 

  • Don’t overmix. Make sure that the dough is well and evenly mixed, you can even knead it a few times, but don’t go crazy and knead it like bread dough. You want to press it together firmly, while making sure there are distinct flat bits of butter in the dough that will puff up and make it flaky.

  • Let it rest. Give the dough some time to relax and hydrate. It will make the dough easier to roll out and flakier in the end.

  • Keep it cool (again). There is nothing more frustrating than trying to maneuver warm, melty, falling apart dough into a woven pattern. If they are tearing on you and you get frustrated, try transferring all of the lattice strips to a parchment lined baking sheet to chill for a few minutes while you gather your composure. Better yet, do this before you start weaving if you are worried about it. 

  •  Have Fun! Don’t worry about it too much! No one will notice if your strips aren’t all the same size! Add some decorative cutouts if you are feeling it!

This filling combines some of my favorite fall flavors into a gorgeous and delicious holiday showstopper. The cider caramel is just as good on its own as it is combined with these gorgeous fall fruits. Make sure to save the extra to drizzle on top of the warm slices of pie. 


Sponsored Post: This post was created in partnership with Bob’s Red Mill and Bake from Scratch magazine.


Cranberry and Apple Cider Caramel Pie

 Dough adapted from Bake from Scratch magazine

Pie Dough 

Makes 1 (9-inch) double crust

 4 cups (500 grams) Bob’s Red Mill Organic All-Purpose Flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 1/3 cup (303 grams) cold unsalted butter, cut into 1-inch cubes

13 to 14 tablespoons (195 to 210 grams) ice water

 

Cider Caramel

Makes about 1 1/2 cups 

 1 cup (200 grams) sugar

1/4 cup (60 grams) water

1/4 cup (60 grams) butter

1/2 cup (120 grams) heavy cream

1/4 cup ( 72 grams) boiled cider syrup (see note)

1 teaspoon (4 grams) vanilla extract

1/2 teaspoon (1.5 grams) kosher salt

  

Filling

 3 medium baking apples  like mutsu or honey crisp (about 450 grams), peeled and thinly sliced

3 cups (345 grams) cranberries

1/2 cup (100 grams) sugar

4 tablespoons (32 grams) cornstarch 

2 teaspoons (4 grams) cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup (125 grams) cider caramel

Make the dough: In a large bowl, stir together flour, sugar, and salt. Using your fingers to press and cut in each piece of cold butter until mixture resembles coarse crumbs and butter is pea-size to walnut-size, flat shards. Make a well in center, and add 13 tablespoons (195 grams) ice water. Stir with fingers, and knead dough together just until dry ingredients are moistened. Add additional 1 tablespoon (25 grams) water if needed. Alternatively, in the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, pour 13 tablespoons (195 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (25 grams) water if needed.

Turn out dough, and divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Make the cider caramel: Combine the sugar, water, and butter in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color , about 10-15 minutes. Remove the pan from the heat then carefully whisk in the cream, cider syrup, vanilla, and salt. Mixture will bubble vigorously. Let the sauce cool to room temperature before using.

Assemble the pie: On a lightly floured surface, roll half of Pie Dough into a 13 1/2-inch circle (3/16-inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze until firm, 20 to 30 minutes.

Prepare the filling: In a large bowl combine the sliced apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to combine. Drizzle the caramel over the top and stir gently.

Assemble the pie: Transfer the filling into the chilled pie dough and press gently to compact the fruit. 

On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (1/8 inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (3/4-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally over the filling. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips 3/4 inch apart. Using kitchen scissors, trim strips even with the bottom crust, leaving about 1/2-inch overhang. Roll the bottom crust up and over the trimmed lattice and press gently. Use a fork dipped in flour to press the rolled edge down onto the pie pan. Use scissors to trim the fork-crimped edge flush with the pie pan. Place the pie on a baking sheet. 

 If desired, use small decorative cutters or scissors to cut remaining rolled-out Pie Dough and scraps and place on baking sheet around the pie. Refrigerate until firm and ready to use, 20 to 30 minutes.

Bake the pie: Preheat oven to 400°F (200°C) with a rack set in the bottom third. 

 In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around outside edge of lattice, overlapping slightly. Brush tops of cutouts with egg wash. 

Bake the pie for about 1 hour or until it is deep golden brown and the juices are bubbling. If the edges begin to darken before the filling is bubbling, tent the edges with aluminum foil. Let cool before slicing. Serve with additional cider caramel sauce.


Note: Boiled cider can be purchased or you can make your own. For this recipe, add 4 cups of apple cider to a large pot set over high heat. Bring the mixture to a full boil, and cook until reduced to 1/2 cup, stirring occasionally. This will take about 30 minutes but keep a close eye on it. It will darken slightly and thicken to the consistency of thin honey when ready.

Chocolate Mousse Tart with Browned Butter Oat Crust | Raaka Baking Chocolate

One of my very favorite chocolate makers in NYC, Raaka Chocolate, is launching a new line of baking chocolate today! They are starting with two delicious varieties,  Oat Milk 58% cacao that I used in this chocolate mousse tart and Maple Dark 75% cacao. They will launch two more varieties in the coming weeks, and they have cacao powder and cacao nibs too! I got a sneak peek of all four varieties and I have enjoyed baking with (and just plain eating) these little chocolate discs so much. 

This decadent Chocolate Mousse Tart with Browned Butter Oat Crust is definitely fit for a special occasion, but isn’t too tricky to put together. The crust is the easy-peasy pat in the pan variety and the mousse is just as good on its own as it is in this buttery, crisp, toasty crust. You could even just make the chocolate mousse and skip the crust all together, but don’t skip the billowy whipped cream! 

 Raaka Chocolate is unroasted which highlights all of the natural fruitiness of cacao so it’s flavor profile might be a little different than your everyday chocolate, and it is so, so tasty. They are also a company that values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate and are very transparent about their sourcing practices. You can read all about it on their website. Let me know if you try it!


 This post was sponsored by Raaka Chocolate.


Oat Milk Chocolate Mousse Tart with Browned Butter Oat Crust

Makes one 9-inch tart

This decadent chocolate tart is more than the sum of its parts. The toasty-oaty crust provides a perfect base for rich and decadent chocolate mousse made with Raaka’s sublimely delicious Oat Milk chocolate. The mousse is delicious on its own for gluten free folks too. 

Browned Butter Oat Crust

1/2 cup (115g) unsalted butter

2/3 cup (60g) rolled oats

1 cup (130g) all purpose flour

1/3 cup (35g) confectioner’s sugar

1/2 teaspoon kosher salt

Water, as needed

Oat Milk Chocolate Mousse

2 tablespoons granulated sugar

2 tablespoons strong coffee or coffee liqueur

3 large egg yolks

Pinch salt

4 ounces Raaka Oat Milk Chocolate finely chopped, plus a little more to garnish

1 1/4 cups heavy cream, divided

Heat your oven to 375ºF and lightly grease a 9-inch removable bottom tart pan.

Brown the butter: Melt the butter in a small saucepan set over medium heat. Make sure to use a pan with a light colored interior so you can see the milk solids change color. Continue to cook the butter, stirring occasionally, scraping the milk solids off of the bottom and sides of the pan as necessary. After a few minutes the milk solids should turn golden brown and smell toasty. Transfer the toasty browned butter to a heat safe container and let it cool slightly.

Add the oats to the bowl of a food processor and pulse a few times until the oats are broken up a bit. Add the flour, confectioners sugar, and salt and pulse about 10 times or until the mixture looks like coarse sand. Drizzle the butter into the mixture and pulse until combined. The mixture should hold together easily when you squeeze it in your hands. If it seems very dry, add water 1 teaspoon at a time until it holds together.

Pour the mixture into the prepared tart pan and press it evenly into the bottom and sides of the pan. Use the bottom of a measuring cup to make the crust smooth and even. Bake the crust until it is golden brown, 20-25 minutes. Set it on a rack to cool completely.

When the shell is cool, make the mousse. 

Whisk 3/4 cup of the heavy cream to soft peaks and store in the refrigerator while you make the rest of the mousse.

Set a heatsafe bowl over a pan of simmering water to make a double boiler. Add the sugar, coffee, egg yolks, and a pinch of salt to the bowl and whisk the mixture until it is very hot to the touch (about 160ºF), pale yellow and doubled in volume. 

Add the chopped chocolate and whisk until smooth. Off of the heat, add a heaping spoonful of the whipped cream and whisk it into the chocolate mixture to lighten it a bit. Add the rest of the whipped cream and gently fold to combine. Pour the mousse into the cooled shell, smooth the top, and refrigerate until firm, about one hour. Just before serving whip the remaining 1/2 cup cream to soft peaks dollop it over the mousse. Grate a bit more chocolate over the top and serve.