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Nutrition Facts
Serving Size 106 g
(Approx. 10 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 210 mg 9%
Total Carbohydrate 33 g 11%
Dietary Fiber 2 g 8%
Sugars 16 g
Protein 6 g
Vitamin A 2% Iron 25%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Cinnamon Meringue Pie

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
10  People


Recipe makes 10 Servings

9 4/5 Oz Texas Pie Company Original Pie Dough Puck
1/4 cup(s) all purpose flour, more or less, just for rolling out dough
3 Oz dark chocolate chips
4 large eggs
1/4 Tsp cream of tartar
1/3 cup(s) sugar
1/2 Tsp cinnamon, divided use
14 Oz BelChef Chocolate Custard
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Thaw pie puck according to package instructions.
On a floured surface roll out pie dough to an even thickness of about 1/4 inch thick and just slightly larger than a 9 inch pie pan.
Gently place dough into pie pan and pinch top edges into a decorative pattern. Use a fork to poke several holes in base of crust then chill 10 minutes while oven heats.
Preheat oven to 350ºF. Cook chilled pie crust 18 to 20 minutes or until light golden brown.
Remove from oven and immediately toss chocolate chips onto warm pie crust. Chocolate will soften in about 3 to 4 minutes. Spread gently with the back of a large spoon. Allow to cool slightly while making meringue.
Separate egg yolks from egg whites (reserve yolks for another use).
Place egg whites in a large bowl, add cream of tarter and beat with a mixer until soft peaks form. Add sugar and half of cinnamon, and continue beating egg whites to stiff peaks.
Spread chocolate custard in an even layer over melted chocolate chips in pie crust.
Spoon meringue onto chocolate custard and spread in a thick fluffy layer all the way to the edges of the crust. Bake 8 to 10 minutes, just to toast edges of meringue to a light brown.
Remove from oven and sprinkle remaining cinnamon over meringue. Allow pie to cool to room temperature then chill well before serving.


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