Lordy: I am a weak man when placed before me is a warm slice of chocolate meringue pie. An enduring favorite, etched deep into glorious memories from my youth, and particularly imprinted in connection to family treks to the Meadow Restaurant in neighboring Johnston County, the simple beauty of this sweet concoction is always irresistible and therefore its appearances must be carefully spaced out at the Roediger House. But it was the Christmas season, and I was in a joyful mood, and I'd made a pie shell whose future was undetermined. At least: undetermined until the thought of chocolate meringue pie occurred to me and then there was no other thought or action possible. It was ready to serve the Friday before Christmas, sort of an early present to myself.
One of these days, I'm going to get much more consistent at really reading the recipes I'm trying to follow. Or, maybe I'll have to start relying on just one at the time instead of bouncing back and forth between different recipes for the same item. This chocolate meringue pie ended up with an extremely thick and chewy crust because—of course!—I was bouncing between recipes for one-crust pies and two-crust pies...and thought I was making a single when it should have been for two pie shells. The worst mistake I've ever made in my kitchen? Not by a long shot.
"Chocolate Meringue Pie," based on a classic and common recipe.
"Buttery, Flaky Pie Crust," by Stella Parks, editor emeritus and former Pastry Wizard at SeriousEats.com, and the current reigning monarch of Bravetart. [Printed 14 December 2021 / Updated 20 September 2025]
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