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Silky chocolate custard nestled in a crisp crust, topped with sweet, toasty meringue—pure comfort dessert.

Old-Fashioned Chocolate Pie with Golden Meringue

Silky chocolate custard nestled in a crisp crust, topped with sweet, toasty meringue—pure comfort dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 3 large egg whites room temp
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar

Equipment

  • 9-inch pie pan (with baked crust)
  • Medium saucepan
  • Electric mixer or stand mixer
  • mixing bowls
  • Whisk and spatula
  • Wire rack

Method
 

  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk sugar, flour, and cocoa in a bowl; add to butter until smooth.
  3. Gradually whisk in milk; cook, stirring, until thick and boiling, 1 minute.
  4. Temper yolks with ½ cup hot mixture; stir back and cook 1–2 minutes until very thick. Remove from heat, stir in vanilla.
  5. Pour filling into crust; spread evenly.
  6. Beat egg whites and cream of tartar until foamy. Add sugar gradually; beat to stiff, glossy peaks.
  7. Pile meringue over filling, sealing to edges. Bake at 350°F for 12–15 minutes until golden.
  8. Cool completely on rack before slicing.

Notes

– Ensure meringue seals to crust to prevent weeping.
– Add a teaspoon of instant coffee to filling for mocha flavor.
– For mini pies, use 4-inch tart pans.