🥧 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.

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Ingredients Equipment Method Notes

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

Equipment

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

Method

 

1. Pre-bake your pie crust until golden and set aside to cool.
2. In a saucepan, whisk together 1 cup sugar, flour, and cocoa powder. Add milk gradually.
3. Heat over medium, stirring constantly, until thick.
4. In a bowl, beat egg yolks. Temper with hot filling, then return to saucepan. Cook 1–2 minutes more.
5. Remove from heat, stir in butter and vanilla, then pour into crust.
6. In another bowl, beat egg whites and cream of tartar. Gradually add sugar and beat to stiff peaks.
7. Spoon meringue over hot filling and seal to crust edges.
8. 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.