🥧 Old-Fashioned Chocolate Pie with Meringue Topping

This rich, silky chocolate pie topped with golden meringue is a nostalgic Southern favorite. With a buttery crust, creamy chocolate filling, and fluffy topping, it’s the perfect dessert for holidays, Sunday dinners, or whenever you’re craving comfort in pie form.

💛 Why You’ll Love This Recipe

✔ Classic old-school flavor
✔ Uses simple pantry ingredients
✔ Rich chocolate custard + airy meringue
✔ No need for fancy tools
✔ Perfect for family gatherings and holidays

📋 Recipe Categories

• Cuisine: Southern / American

• Course: Dessert

• Method: Stovetop + Baking

• Difficulty: Intermediate

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Cool Time: 1 hour

• Total Time: 1 hour 35 minutes

• Servings: 8 slices

🍽️ Kitchen Equipment Needed

✅ 9-inch pie plate (for pre-baked crust)
✅ Medium saucepan
✅ Mixing bowls
✅ Electric mixer or whisk
✅ Measuring cups & spoons
✅ Rubber spatula
✅ Oven

🧾 Ingredients

For the Crust

• 1 pre-baked 9-inch pie crust

Chocolate Filling

• ¼ cup unsalted butter (½ stick)

• 1 cup granulated sugar

• ¼ cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 2 cups whole milk

• 3 egg yolks (reserve whites for meringue)

• 1 teaspoon vanilla extract

Meringue Topping

• 3 egg whites (from above)

• ¼ teaspoon cream of tartar

• ½ cup granulated sugar

👨‍🍳 Step-by-Step Instructions

Step 1: Pre-Bake the Pie Crust

• Bake the crust according to package or homemade directions.

• Cool completely before adding filling.

Step 2: Prepare the Chocolate Filling

1. Combine dry ingredients: In a saucepan off heat, whisk together sugar, flour, and cocoa powder.

2. Add milk and heat: Slowly whisk in the milk until smooth. Heat over medium, stirring constantly.

3. Thicken: Bring to a gentle boil and cook until thickened.

4. Temper the egg yolks: Beat egg yolks in a bowl. Slowly whisk in a ladle of the hot filling to avoid scrambling. Return mixture to saucepan.

5. Finish cooking: Cook for another 1–2 minutes.

6. Stir in butter and vanilla: Remove from heat and mix in butter and vanilla until smooth.

7. Pour into crust: Pour filling into pre-baked crust while still hot.

Step 3: Make the Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar (1–2 tbsp at a time), beating on high until stiff, glossy peaks form.

Step 4: Bake

1. Spoon the meringue over hot filling, spreading to the edges to seal.

2. Bake at 350°F (175°C) for 8–10 minutes until meringue is golden brown.

3. Cool for at least 1 hour before slicing. Chill if you prefer it firmer.

🍰 Serving & Storage

• Serving: Slice when cool. Serve chilled or at room temperature.

• Storage: Refrigerate leftovers up to 2–3 days in an airtight container.

💡 Tips & Variations

✔ Make sure your egg whites are at room temp before whipping
✔ Always seal meringue to crust edges to prevent shrinking
✔ Add 1 tsp espresso powder for mocha flavor
✔ Use store-bought crust or your favorite homemade recipe
✔ Serve with whipped cream for extra indulgence

Old-Fashioned Chocolate Pie

A classic, rich chocolate custard pie topped with fluffy golden meringue—perfect for any occasion.

Print Recipe Pin Recipe

Equipment

• Pie dish
• saucepan
• mixing bowls
• Mixer or whisk
• Oven

Ingredients

  

• 1 pre-baked 9-inch pie crust
• ¼ cup unsalted butter
• 1 cup sugar
• ¼ cup all-purpose flour
• ½ cup cocoa powder
• 2 cups milk
• 3 egg yolks
• 1 tsp vanilla extract
• 3 egg whites
• ¼ tsp cream of tartar
• ½ cup sugar for meringue

Instructions

 

• Pre-bake your pie crust until golden and set aside to cool.
• In a saucepan, whisk together 1 cup sugar, flour, and cocoa powder. Add milk gradually.
• Heat over medium, stirring constantly, until thick.
• In a bowl, beat egg yolks. Temper with hot filling, then return to saucepan. Cook 1–2 minutes more.
• Remove from heat, stir in butter and vanilla, then pour into crust.
• In another bowl, beat egg whites and cream of tartar. Gradually add sugar and beat to stiff peaks.
• Spoon meringue over hot filling and seal to crust edges.
• Bake at 350°F for 8–10 minutes until golden. Cool at room temp, then chill if desired.

Notes

Refrigerate leftovers up to 3 days.

Seal meringue edges to avoid shrinking.

Add espresso powder for a mocha twist.