Bourbon Chocolate Pie with Meringue Topping
Prep time
Cook time
Total time
Serves: 12
  • 9-inch graham cracker or chocolate crumb crust
  • ½ cup dark chocolate, chopped
  • ¼ cup butter, room temperature
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup Whiskey
  • 1 tsp vanilla extract
  • 4 egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cups sugar
  1. MAKE PIE:
  2. Preheat oven to 350F.
  3. Melt together the dark chocolate and butter in a double boiler (or carefully in the microwave), stirring until the mixture is smooth. Stir in cocoa powder and salt and mix until dissolved.
  4. In a large bowl, whisk together sugar and eggs until smooth. Whisk in chocolate mixture, followed by milk, whiskey and vanilla extract. Pour into 9-inch graham cracker or chocolate crumb crust.
  5. Bake for 50-55 minutes, until pie is just about set and the center jiggles slightly when the pan is moved. Allow pie to cool completely before adding meringue topping.
  7. Begin by combining the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or any other large heatproof bowl).
  8. Then set the bowl over a sauce pan filled with ½-inch of simmering water, and whisk until the egg whites are hot and the sugar is dissolved, about 3 minutes.
  9. Remove the bowl from the pan and attach it to the stand mixer.
  10. Fit the mixer with a whisk attachment and whisk on medium to high speed until the meringue is cooled, glossy and holds medium-firm peaks, about 5 minutes.
  11. Top the pie with the meringue and carefully toast it with a torch.
  12. Pie can be kept in the refrigerator for up to 4 days but tastes best when served still slightly warm.
Recipe by Sugary & Buttery at