There are a couple variations on this pie. Most call for Cream of Tartar.


For crust:

  • 4 egg whites, at room temperature
  • 1 cup plus 2 tbsps sugar
  • 1 tsp potato starch
  • 1 tsp distilled white vinegar
  • 3/4 tsp Vanilla extract 


  • 2 ounces unsweetened chocolate, chopped
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsps water
  • 1/8 teaspoon salt
  • 2 cups pareve whipping cream, whipped until soft peaks form, divided


  1. Preheat oven to 450°F.
  2. Grease a 9-inch deep-dish pie pan.
  3. For crust:
    1. With an electric mixer, beat egg whites in a large bowl until soft peaks form.
    2. Gradually add sugar and potato starch, constantly beating.
      1. Stir in vinegar and vanilla; beat until stiff peaks form and meringue is thick and glossy.
    3. Spoon meringue into prepared pie pan; press against sides to form a crust.
    4. Place in oven and turn off heat. Leave meringue in oven for 3 hours; remove pan to cool.
    5. Crust can be stored up to 2 days, covered, in a dry place. 
  4. For filling:
    1. Whip whipping cream with blender until soft peaks form & divide.
    2. Melt chocolate in a medium saucepan over low heat, stirring until smooth.
    3. Cool to lukewarm.
    4. Using an electric mixer, beat egg yolks, sugar, water, and salt until frothy.
    5. Stir into pan of melted chocolate.
    6. Cook mixture over low heat, whisking constantly until thick, about 4 minutes.
    7. Cool completely.
    8. Fold chocolate mixture into half of the prepared whipped cream.
    9. Pour into cooled shell; chill in refrigerator until mousse is set.
  5. For Topping:
    1. Top with remaining half of whipped cream;
    2. Garnish with chocolate shavings.
  6. Store in refrigerator until ready to serve.