This swoonworthy Keto Chocolate Pie With Meringue is as impressive as it is delicious.
In my pre-keto life, I was the Chocolate Pie Queen. I made homemade chocolate pie like it was my job. And between you and me, I was pretty good at it. I baked chocolate pies for every holiday. Sometimes I’d gift one for a friend’s birthday. Once, I even made one for my professor—because hey, a few extra points never hurt anyone.
Whenever my mom came to visit, or we went to see her, she’d always ask for chocolate pie. This past Thanksgiving, we had plans to visit family in Tennessee, and, of course, Mom asked if I’d be bringing chocolate pie. At first, I said no. I don’t keep flour or sugar in the house anymore. But the more I thought about it, the more I wanted to try a keto version of my famous pie. And that, my friends, is how this keto chocolate pie with meringue came to be!
I’ll be honest, I was so nervous for my family to try it. I wanted them to love it as much as the traditional one. And you know what? They did! Everyone absolutely loved this chocolate pie. That’s how you know a sugar-free, low-carb dessert is the real deal—when it gets rave reviews from people who aren’t even keto.
With its rich, decadent chocolate layer and fluffy, beautifully burnished meringue, this pie looks like something you’d order at a fancy restaurant. It’s really not that hard to make, though. Give it a try. I’m almost certain it’ll become a favorite at your house, too.
Perfect meringue
A while ago, I skipped recipes that called for meringue, that fluffy, cloudlike egg white creation that crowns many classic pies and is used in desserts such as baked Alaska. Meringue seemed much too intimidating, but now I know it’s actually quite easy to make—as long as you keep a few tips in mind. The way you handle your basic ingredients (egg whites, cream of tartar, erythritol, and vanilla for flavoring) is what makes all the difference.
The first step is to start with room-temperature egg whites. Cold whites simply don’t whip up as well, so letting the eggs rest on the counter for about 20 minutes before you begin is highly recommended. Cream of tartar is essential. It works as a stabilizer, making sure the egg whites hold their shape. Go slowly when adding the erythritol. Don’t add it too quickly, as this can affect the texture and render your meringue grainy rather than beautifully smooth and glossy.
Clean equipment is another nonnegotiable. Even the smallest trace of fat or grease in your bowl or on your whisk will ruin your egg whites. Opt for glass or metal bowls, as plastic can retain oils even after washing. Sometimes, rubbing the inside of the bowl and the whisk with lemon will help ensure they’re grease-free. When whipping, stop as soon as stiff peaks form.
With a little practice, perfect meringue is within easy reach!
How do I store leftovers?
Pies with meringue are best when you enjoy them soon after they’re made because with time, the structure of the meringue will deteriorate. If you must store leftovers, carefully tent the pie with foil and store it in the fridge for up to 2 days. Freezing is not recommended.
Similar recipes to try
Chocoholics, rejoice—we have plenty of recipes to satisfy your cravings! These Chocolate-Caramel Gluten-Free Brownies are fudgy, moist, and just plain irresistible. Everyone loves a good cookie recipe. Our Keto Chocolate Chip Cookies will not disappoint. They’re perfect with a tall glass of milk or a cup of coffee. And who wouldn’t want to wake up to a tall stack of these delicious and nutritious Chocolate Paleo Pancakes?
Keto Chocolate Pie With Meringue
Ingredients
For The Base:
- 1 cup erythritol
- Pinch of salt
- 1/3 cup cocoa powder
- 2 cups half-and-half
- 4 egg yolks
- 8 tablespoons unsalted butter softened
- 3/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 pre-baked pie shell make sure it's keto-approved
For The Meringue:
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup erythritol
Instructions
To Make The Base:
- Preheat the oven to 350°F.
- To a saucepan, add the erythritol, salt, and cocoa powder. Whisk to remove any lumps.
- Add the half-and-half and egg yolks, and whisk to combine.
- Turn the heat to medium and add the butter. Whisk constantly until the mixture begins to boil. This will take 15-20 minutes. Do not leave the the filling unattended or it will scorch.
- When the mixture begins to bubble, add the xanthan gum 1/4 teaspoon at a time, whisking after each addition. Let the mixture bubble and thicken as you keep whisking. It should thicken like a pudding. Do not overcook.
- Remove the pan from the heat and stir in the vanilla. Pour the filling into your pie shell.
To Make The Meringue:
- Add the egg whites to the bowl of a mixer. With the mixer on high, beat the egg whites with the cream of tartar and vanilla extract until they become slightly firm.
- With the mixer still on high, add the erythritol, a little a time. The meringue is done when it is firm and you can use the whisk to make peaks. It should hold its shape when done.
- Top the pie with the meringue, making sure to seal the edges of the pie well. Use a knife or spatula to make peaks in the meringue.
- Bake the pie for 5-10 minutes, or until the meringue is golden brown and set.
- Let the pie cool completely before serving.
I’m curious as to why you have chosen half and half? I’m not a fan of it due to the milk and csrb count… which as a diabetic I do drink.
Hi Jeani – I go for half-and-half for the silky texture. If the carbs are a deal-breaker just sub in unsweetened almond or coconut milk—still tasty, way lighter.