Best 20 Chocolate Meringue Pie Recipes

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

CHOCOLATE MERINGUE PIE

Steps:

• Make the crust:
• In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
• Make the filling:
• In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
• Make the meringue:
• Preheat the oven to 350 degrees F.
• In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
• Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
• To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
• Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

QUICK CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
• Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
• Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

CHOCOLATE MERINGUE PIE (THE BEST EVER)

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.

GRANNY'S CHOCOLATE MERINGUE PIE

Steps:

• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
• In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
• Preheat the oven to 375 degrees F.
• Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.

CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour.
• Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks.
• Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour.
• Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute.

CHOCOLATE MERINGUE PIE

Steps:

• 1. In a saucepan, mix cocoa, cornstarch and salt. Gradually add milk..Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two minutes more. Remove from heat and stir about a cup of the pudding into the egg yolks, beating as you do to prevent the eggs from cooking. Pour them back into the saucepan and cook an additional two minutes. Remove from heat and add vanilla. Pour into baked pie shell.
• 2. In a mixing bowl, beat egg white and cream of tartar until soft peaks form. Gradually add in sugar as you are beating and beat until stiff and glossy. Spread over pie sealing meringue to pie crust. Bake in 350 oven until golden brown.

CHOCOLATE MERINGUE PIE

Steps:

• For the beginner's pie crust: Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
• Flour a clean work surface and a rolling pin. Place the dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
• Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
• To blind-bake the crust, preheat the oven to 425 degrees F.
• Crumple a piece of parchment paper, and then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans or uncooked rice; this will keep the unfilled pie crust from puffing up in the oven. Bake for 20 minutes. Remove from the oven and remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times.) Return to the oven and bake the empty shell until a deep golden brown, about 10 more minutes (for 30 minutes total).
• For the filling and meringue: While the pie crust is warm, brush the bottom with the melted chocolate and set aside.
• In a saucepan, combine 1 cup of the milk and the granulated sugar. In a bowl, combine the remaining 1 cup of milk, the cocoa powder and flour and whisk thoroughly to combine. Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, and heat until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat. Pour the mixture into the baked pie crust. Set aside to cool completely and set, about 2 hours at room temperature or 1 hour refrigerated.
• Preheat the oven to 500 degrees F.
• To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
• To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Using a serrated knife, cut the pie into wedges and serve.

MILK CHOCOLATE CREAM PIE WITH MERINGUE

Steps:

• 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
• 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
• 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
• 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
• 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
• 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
• 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
• 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
• 9. Allow pie to cool and set filling. Serve and enjoy!

CHOCOLATE MERINGUE LOW FAT LOW SUGAR PIE

Steps:

• In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
• Pour into 9 inch pie crust.
• Place in oven on cookie sheet.
• Bake at 375°F for 25 - 30 minutes.
• Use electric mixer to mix egg whites gradually adding Splenda.
• Mix until white and foamy. Stir in 1/2 cup coconut if desired.
• Remove pie from oven when done.
• Cool 5 minutes.
• Spread foamy mix on top.
• Place back in oven until white foam is slightly brown.
• Cool in fridge two hours before serving.

CHOCOLATE CREAM PIE WITH MERINGUE - HOMEMADE

Steps:

• 1. Mix the flour, sugar, cocoa and salt together. Add egg yolks, milk, butter and vanilla. Cook, stirring constantly, until thick. A wire whisk works well to stair with. May have a tendency to lump when it begins to thicken; continue stirring clockwise and counter-clockwise. Lumps will disappear. Pour into baked pie crust.
• 2. Supreme Meringue: 4 - 5 egg whites, 8 T. sugar, 1 1/2 T. cornstarch. Beat egg whites until stuff but not dry. Mix sugar and cornstarch and slowly add to egg whites. Continue beating until very stiff peaks form; put on pie; seal to crust edges. Bake at 325 degrees for approximately 10 minutes, but watch closely, until light brown.
• 3. A whipped cream topping is also excellent on this pie. It is whatever your preference is. This is also excellent as chocolate pudding and no crust.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3/5)

Steps:

• Preheat oven to 325. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

CHOCOLATE MOCHA MERINGUE PIE

Steps:

• Place egg whites in a bowl; let stand at room temperature for 30 minutes. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved., Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers.

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

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.

CHOCOLATE MERINGUE PIE RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside. Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks. Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute. Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day. Preheat oven to 450°F. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

CHOCOLATE MERINGUE PIE

Steps:

• Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.
• Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat and add butter and vanilla.
• Stir pudding until butter is melted.
• Cover with plastic wrap to prevent skin while making meringue.
• Preheat oven to 325 degrees.
• Beat egg whites and cream of tatar at high speed of mixer until foamy.
• Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
• Pour pudding into cooled baked pie crust.
• Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.
• Bake for about 25 minutes or until lightly golden brown.

WHITE CHOCOLATE MERINGUE PIE RECIPE

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!