Total Time
Prep 10 mins
Cook 45 mins

Found on facebook, featured on HuffPost Taste. Recipe can be found at Chill completed pie for several hours before slicing!

Ingredients Nutrition


  1. Preheat the oven to 425°F.
  2. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.
  3. Lower the oven temperature to 350°F Return the pie crust to the oven to bake for an additional 15 minutes, or until the crust is light golden brown. Remove from the oven and cool completely.
  4. Do not turn off oven!
  5. Over a saucepan, sift together the sugar, cocoa, corn starch, and salt.
  6. Add the coffee and milk. Whisk together over medium heat until WARMED through.
  7. Pour a 2-3 tablespoons of this WARM mixture in with the egg yolks (in a separate bowl) and stir to combine. This tempers the eggs, so they won't immediately cook.
  8. Once tempered, add the yolk mixture to the milk mixture and bring to a simmer, stirring constantly until the mixture thickens into a pudding.
  9. Stir in the vanilla. Combine well.
  10. Keep filling over very lowest heat (or over a pot of hot water) until your meringue is ready.
  11. For the meringue:.
  12. In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy. While your mixer is still running, gradually add in the cream of tartar, corn starch, and 6 tablespoons sugar.
  13. Continue beating egg whites until soft peaks form.
  14. Have your (nearly baked) pie crust ready. Pour in HOT mocha filling.
  15. Spoon meringue over the top, and seal to the edges of the crust.
  16. Bake at 350°F for 14-16 minutes until the meringue is lightly browned.
  17. Cool completely for an hour or so on a wire rack, then chill for several hours before serving.