Best 2 White Chocolate Meringue Pie Recipes

White chocolate meringue pie is a delightful dessert that combines creamy, rich white chocolate with a crisp, airy meringue topping. This classic pie is a favorite for its elegant appearance and delicious flavor. It’s perfect for special occasions or as a treat to indulge in on any day. Let’s explore the best recipe for making white chocolate meringue pie that will tantalize your taste buds and leave you craving for more.

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WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

White Chocolate Lemon Meringue Pie Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

Ingredients

MERINGUE:
1 deep dish pie shell, thawed
1 1/2 cups milk
1/2 cup granulated sugar
1/3 cup corn starch
1 cup white chocolate chips
4 teaspoons lemon zest, finely grated
1/3 cup fresh lemon juice
2 tablespoons cold salted butter, cut into cubes
1/2 cup Naturegg™ Simply Egg Whites™, well shaken, at room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar

Steps:

Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE MERINGUE PIE RECIPE

WHITE CHOCOLATE MERINGUE PIE Recipe image

Provided by á-47318

Number Of Ingredients 18

Ingredients

Pie Filling:
1/3 cup sugar
3 tbl corn starch
1/4 tsp salt
2 1/2 cups whole milk
5 egg yolks
4-6 squares white chocolate
3 tlb butter
1 tbl vanilla
Meringue Paste:
1 tbl corn starch
1 tbl sugar
1/3 cup water
Meringue:
4 egg whites, room temp
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar

Steps:

MAKE MERINGUE PASTE BEFORE MAKING PIE FILLING! Paste helps make meringue last longer! Paste: In a small saucepan mix sugar and cornstarch, stir in water till smooth, runny paste. Bring to a boil over medium heat and boil 15 seconds(this will happen fast. Remove from heat and cover. Set oven at 425 and bake pie crust about 10-15 minutes. Use pie weights. Sprinkle 1/4 cup chopped Macadamia nuts into bottom of cooked crust Filling: Whisk in a saucepan the sugar and cornstarch and salt; gradually mix in milk till smooth; add egg yolks one at a time until no streaks remain. Stirring constantly, bring mixture to a boil, remove from heat and scrape sides and whisk till smooth. Return to heat and whisking constantly bring to a simmer and cook for 1 minute. Off the heat add butter, white chocolate, and vannilla. Stir until all is melted. Pour into crust. Make meringue immediately. Meringue: Beat on medium speed the egg whites intil foamy, add vanilla and cream of tartar, beat until soft peaks form. Gradually beat in sugar. Beat on high speed until peaks are very stiff and glossy, but not dry. Reduce speed to low and add paste one tablespoon at a time. Increase speed and beat for 10 seconds. Spread meringue on hot filling anchoring to edges of pie crust all the way around. Sprinkle more macadamia nut on top and bake at 325 for 20 minutes! HAVE FUN! THIS IS A BEAUTIFUL PIE!

Tips:

Ensure Egg Whites are at Room Temperature: Cold egg whites won't whip up as well as room temperature ones. Remove them from the fridge about 30 minutes before you start baking.
Whip the Egg Whites Gradually: Start on low speed and gradually increase it as the whites begin to foam. This will help prevent over-whipping, which can make the meringue grainy.
Sugar Should be Added Slowly: Gradually add the sugar to the whipped egg whites, a little at a time. This will help prevent the meringue from becoming too stiff or curdled.
Don't Overcook the Pie: The meringue should be golden brown on top, but still soft and fluffy inside. Overcooking will make it tough and chewy.
Let the Pie Cool Completely: The pie needs time to set and cool before it's served. Chilling it for at least 4 hours, or overnight, will give it the best texture.

Conclusion:

White chocolate meringue pie is a delicious and impressive dessert that's perfect for any occasion. With its creamy white chocolate filling, fluffy meringue topping, and crisp graham cracker crust, it's sure to be a hit with everyone who tries it. Follow these tips to make sure your white chocolate meringue pie turns out perfectly every time.