Ladyfinger Chocolate Meringue Pie


  • 1-1/2 package ladyfingers
  • 8 ounces semisweet chocolate, coarsely chopped

Pastry Cream

  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 2 cups half -and half
  • 6 large egg yolks, at room temperature
  • 1/2 stick of unsalted butter, cut into pieces
  • 1 tablespoon pure vanilla extract (I like using vanilla bean for this recipe)


  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Spray springform pan with nonstick cooking spray.
  2. Cut ladyfingers in half, and arrange them around the side of pan, Arrange the remaining ladyfingers over the bottom of the pan
  3. In the top of a double boiler set over simmering water, melt the semisweet chocolate, stirring until smooth
  4. Spread the chocolate over the ladyfingers in the bottom of the pan, set the pan aside.
  5. Make the pastry cream: In a medium size saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Slowly stir in half and half until smooth. Place pan over medium-high heat, bring mixture to a boil stirring constantly. Lower the heat simmer and cook, 2 to 3 minutes.
  6. In a bowl, lightly whisk the egg yolks, slowly pour 1/4 cup of the cocoa mixture over the egg yolks and whisk to combine. Return the mixture to the pan and cook over low heat, for 2 or 3 minutes until it thickens
  7. Remove pan from heat, stir in butter and vanilla until smooth, cover with plastic wrap. Chill until cold.
  8. Make the meringue: Put the egg whites in a bowl and beat until frothy. Add the cream of tartar and beat until stiff peaks.
  9. Pour the chilled pastry cream into the ladyfingers and chocolate lined pan, spread the meringue over the pastry cream.


Share & Print

0 0 100 0

No Comments

Leave a Reply