This is such a perfectly creamy chocolatey pie with a melt in your mouth meringue crust that really makes the pie very different from any other you have tasted. This is Amma’s recipe that the family has enjoyed for years during the holidays 🙂 


  • 2 Egg Whites, Room Temperature
  • 1/8 tsp of Salt
  • 1/8 tsp of Cream of Tartar
  • 1/2  Cup of Sugar 
  • 1/2 Cup of Chopped Pecans or Walnuts
  • 1/2 tsp of Imitation Rum Flavoring
  • 5 oz of Sweet German Chocolate Squares
  • 3 TBSP of Water
  • 1 tsp of Imitation Rum Flavoring
  • Topping:
  • 1 cup heavy cream, whipped
  • Chocolate shavings
  • 1 Cup of Heavy Cream Whipped
  • Chocolate Shavings


*Preheat oven to 350 degrees F

*Grease a 9-inch pie pan

To make the meringue crust:

  • Beat egg whites with a hand held electric mixer until foamy soft peaks form.
  • Add salt and cream of tartar with the hand mixer until combined
  • Add the sugar gradually until the mixture stands in stiff peaks
  • Fold in nuts and rum flavoring
  • Turn into greased 9″ pie plate, pushing mixture up 1/2″ above the edge of the pan to form a pie shell
  • Bake at 350* for 35-40 minutes on 2nd shelf of the oven.
  • Cool for at least 1 hour
 To make the filling:
  • Combine chocolate squares and water over low to medium heat in a saucepan
  • Cook stirring continuously until melted, set aside to cool, about 30 minutes to 1 hour
  • Add your imitation rum flavoring mixing well
  • Fold your whipped cream gently into the chocolate filling
Putting The Pie Together:
  • Put your chocolate filling into your cooled meringue crust
  • Put into the refrigerator for at least 3 hours until set
  • Top with more whipped cream and chocolate shavings before serving