Okay, who else dreams of a slice of classic chocolate pie, piled high with golden meringue? This Old-Fashioned Chocolate Pie is pure comfort-food bliss—rich, velvety, and crowned with a fluffy cloud of sweet meringue. Get ready to wow your friends and family with this timeless showstopper!
Old-Fashioned Chocolate Pie with Golden Meringue
A nostalgic dessert featuring a silky chocolate custard filling and a sweet, toasty meringue topping. Perfect for celebrations—or whenever you need a little bit of dessert magic.
Short Description/Overview:
Indulgent chocolate filling meets pillowy meringue in a crisp crust. This pie is cozy, impressive, and surprisingly easy—your next go-to for special occasions or cozy weekend baking.
Equipment You’ll Need:
- 9-inch pie pan (with baked crust)
- Medium saucepan
- Electric mixer (or stand mixer)
- Mixing bowls
- Whisk and spatula
- Wire rack
Ingredients:
For the Chocolate Filling:
- 1 baked 9-inch pie crust
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Meringue:
- 3 large egg whites (room temperature)
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
- Melt & Mix: In a medium saucepan over medium heat, melt the butter.
- Combine Dry Ingredients: In a bowl, whisk sugar, flour, and cocoa until uniform.
- Build the Base: Gradually whisk the dry mix into melted butter until smooth.
- Add Milk: Slowly whisk in the milk, breaking up any lumps.
- Thicken: Cook, stirring constantly, until the mixture comes to a gentle boil and thickens—about 1 minute.
- Temper the Yolks: In a small bowl, whisk egg yolks. Slowly drip in ≈½ cup hot chocolate mixture, whisking constantly.
- Finish the Filling: Stir the tempered yolks back into the saucepan. Cook 1–2 more minutes over medium-low, stirring, until very thick. Remove from heat and stir in vanilla.
- Fill the Crust: Pour hot filling into the baked crust; spread evenly.
- Whip the Meringue: In a clean bowl, beat egg whites and cream of tartar on medium until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form.
- Top & Bake: Mound or pipe meringue over the filling, sealing to the crust edge. Bake at 350°F (175°C) for 12–15 minutes, until golden.
- Cool & Serve: Let the pie cool completely on a wire rack to set before slicing.
Extra Tips & Variations:
- Prevent Weeping: Seal meringue fully to crust edges to lock in moisture.
- Flavor Twist: Stir a tablespoon of strong coffee into the filling for a mocha note.
- Mini Versions: Bake in 4-inch tart pans for individual desserts.
- Dairy-Free Option: Use almond-milk and dairy-free margarine for a vegan-friendly pie.
Old-Fashioned Chocolate Pie with Golden Meringue
Ingredients
Equipment
Method
- Melt butter in a medium saucepan over medium heat.
- Whisk sugar, flour, and cocoa in a bowl; add to butter until smooth.
- Gradually whisk in milk; cook, stirring, until thick and boiling, 1 minute.
- Temper yolks with ½ cup hot mixture; stir back and cook 1–2 minutes until very thick. Remove from heat, stir in vanilla.
- Pour filling into crust; spread evenly.
- Beat egg whites and cream of tartar until foamy. Add sugar gradually; beat to stiff, glossy peaks.
- Pile meringue over filling, sealing to edges. Bake at 350°F for 12–15 minutes until golden.
- Cool completely on rack before slicing.
Notes
– Add a teaspoon of instant coffee to filling for mocha flavor.
– For mini pies, use 4-inch tart pans.
This Old-Fashioned Chocolate Pie is a celebration of simple, comforting flavors. From the first dig of that creamy filling to the last sweet beat of meringue, it’s dessert nostalgia at its finest. Perfect for holidays, dinner parties, or any time you crave chocolate perfection.