KBS Chocolate Meringue Pie Recipe

This delicious chocolate meringue pie is the perfect dessert for Pi Day (or any day, really). Best part? It’s super-easy to make at home and leaves plenty of KBS for the chef to enjoy while baking.

Big props to our Catering Manager, Eddie, for creating the recipe!

Founder's KBS beer and a pie


  • One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons flour
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 10 ounces evaporated whole milk
  • 2 ounces KBS (or KBS Espresso for more pronounced coffee flavor)
  • 3 large eggs, separated
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract


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 and KBS. Whisk in egg yolks.

Place a 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 the mixture through the prepared sieve into the 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 the filling, right up to the edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Slice and serve it with a snifter of KBS for optimal enjoyment.

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