How to Make Chocolate Hazelnut Meringue Pie at Home

Making Chocolate Hazelnut Meringue Pie at home is a rewarding way to create an elegant dessert that combines rich chocolate, nutty hazelnut flavor, and a light, fluffy meringue topping. The process begins with preparing a crisp pie crust, which serves as the base for the creamy filling. The chocolate hazelnut filling is made by gently heating milk or cream with cocoa or melted chocolate, sugar, and finely ground hazelnuts or hazelnut spread until smooth and velvety. Eggs or cornstarch are then added to thicken the mixture, creating a luscious custard-like texture. Once the filling is cooked, it is poured into the baked crust and allowed to cool slightly, ensuring a firm yet silky layer that holds its shape when sliced.

The final step is topping the pie with a classic meringue made from whipped egg whites and sugar beaten to glossy, stiff peaks. The meringue is carefully spread over the chocolate hazelnut filling, sealing the edges to prevent shrinking during baking. The pie is then baked just long enough to lightly brown the meringue, giving it a soft, marshmallow-like interior with a lightly crisp surface. For best results, allow the pie to cool before slicing so the layers set properly. 

Chocolate Hazelnut Meringue Pie
Recipe by Best Ever Desserts Ingredients: serve 12
FILLING:
½ cup sugar
¼ cup all purpose flour
¼ teaspoon salt
1 ½ cups low fat (1%) milk
1 large egg
¼ cup semisweet chocolate chips
2 tablespoons hazelnut flavored syrup or liqueur
1 (6 ounce) prepared chocolate cookie crust

MERINGUE TOPPING
4 egg whites, at room temperature
½ teaspoon cream of tartar
½ cup sugar
2 tablespoons hazelnut flavored syrup or liqueur

Procedures:
Preheat the oven to 375oF

To make the filling, whisk together the sugar, flour, and salt in a medium saucepan. Whisk in the milk and egg. Then set over medium high heat. Cook, stirring constantly, until the mixture thickens and boils, about 4 minutes; let boil 1 minute. Remove the saucepan from the heat; whisk in the chocolate chips and syrup until the chocolate is melted and the mixture is smooth. Pour into the crust; set aside.

To make the meringue, with and electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Increase the speed to medium high. Sprinkle in the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in the syrup.

Spoon the meringue over the filling, spreading it to the edge of the crust to completely enclose the filling. Bake until the meringue is golden brown, about 15 minutes. Let cool on a rack about 1 hour. Refrigerate at least 3 hours or up to 6 hours. This pie is best eaten the day it is prepared. End.