Mexican Chocolate Meringue Pie

Instructions:

1. Prepare the Filling:
   • In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, salt, cinnamon, and cayenne. Gradually whisk in milk until smooth.
   • In a separate bowl, lightly beat egg yolks, then slowly whisk in about 1/2 cup of the warm milk mixture to temper. Return egg yolk mixture to saucepan.
   • Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat.
   • Stir in butter, vanilla, and chopped chocolate until fully melted and smooth.
   • Pour into the pre-baked crust and smooth the top.
2. Make the Meringue:
   • In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
   • Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
   • Spread meringue over the hot filling, sealing the edges to the crust to prevent shrinking.
3. Bake the Pie:
   • Bake at 350°F (175°C) for 12–15 minutes until the meringue is lightly golden.
   • Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Variations :

• Add a dash of espresso powder to the filling for a mocha note.
• Use dark chocolate instead of semi-sweet for a richer flavor.
• For a twist, swap meringue with whipped cream and dust with chili-spiced cocoa.

Tips :

• Ensure the meringue is spread over hot filling to prevent weeping.
• Use a kitchen torch for dramatic caramelization on the meringue.
• For cleaner slices, dip your knife in warm water and wipe between cuts.
• Chill thoroughly before serving for the best texture contrast.

Mexican Chocolate Meringue Pie delivers decadence with a daring twist—perfect for those who love their sweets with a hint of spice and sophistication.