Why You’ll Love This Recipe
- Rich and Creamy – The chocolate custard filling is velvety smooth, offering a rich and satisfying flavor.
- Perfect Meringue – The sweet, fluffy meringue topping is light yet slightly crisp, perfectly complementing the chocolate filling.
- Classic Dessert – This pie brings that old-fashioned homemade charm, reminding you of timeless family recipes.
- Versatile – It’s perfect for any occasion, whether it's a special holiday dessert or just a sweet treat after dinner.
- Easy to Make – With simple ingredients and clear steps, this pie is easy to prepare but tastes like you spent hours in the kitchen.
Ingredients
For the Pie
1 pre-baked pie crust
¼ cup butter
1 cup sugar
¼ cup flour
½ cup cocoa powder
2 cups milk
3 egg yolks
1 teaspoon vanilla extract
For the Meringue
3 egg whites
¼ teaspoon cream of tartar
½ cup sugar
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chocolate Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the sugar, flour, and cocoa powder, and whisk until the mixture is smooth and combined. Gradually add the milk while whisking to avoid lumps. Continue to cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. - Add the Egg Yolks:
In a separate bowl, whisk the egg yolks lightly. Slowly pour about half a cup of the hot chocolate mixture into the egg yolks to temper them. Once tempered, slowly whisk the egg yolks back into the chocolate mixture. Continue to cook for an additional 2-3 minutes until thickened further. Remove from heat and stir in the vanilla extract. - Fill the Pie Crust:
Pour the chocolate filling into the pre-baked pie crust. Use a spatula to spread it evenly. Set aside. - Prepare the Meringue:
In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. - Top the Pie with Meringue:
Spread the meringue over the chocolate filling, making sure to seal the edges of the pie crust to prevent the meringue from shrinking. Use a spatula to create soft peaks or swirls on top. - Bake the Pie:
Bake the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to ensure the meringue doesn’t burn. - Cool and Serve:
Let the pie cool completely at room temperature before slicing and serving. This allows the filling to set and the meringue to firm up.
Servings and Timing
This recipe yields 8 servings.
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 45-50 minutes
Storage/Reheating
- Storage: Store leftover pie in the refrigerator, covered, for up to 3 days.
- Reheating: While meringue can be delicate, you can reheat the pie in a 300°F (150°C) oven for about 5-10 minutes to refresh the meringue, though it may soften slightly.
FAQs
Can I use a store-bought pie crust?
Yes, using a pre-made pie crust is a convenient option. Just be sure to bake it according to the instructions before filling it.
Can I make this pie ahead of time?
Yes, you can make the chocolate filling and meringue ahead of time. Assemble and bake the pie the day you plan to serve it.
Can I use a different type of milk?
You can use whole milk or a milk alternative, like almond or oat milk, but keep in mind that it may slightly alter the texture of the filling.
Can I add chocolate chips to the filling?
Yes, you can stir in about ½ cup of chocolate chips for extra chocolatey goodness in the filling.
Can I make this pie without meringue?
Yes, you can make it as a chocolate custard pie without the meringue. Simply skip the meringue step and enjoy the chocolate filling on its own.
How do I know when the meringue is done?
The meringue is ready when it’s golden brown on top, and the peaks are firm and hold their shape. Be careful not to overbake it, as the meringue can burn quickly.
How can I avoid a runny filling?
Make sure to cook the chocolate filling until it’s thickened to a custard-like consistency before adding it to the pie crust. If it's still too runny, continue to cook it for a few more minutes while stirring.
Can I freeze this pie?
Yes, you can freeze the pie without the meringue. If you freeze it, add the meringue after thawing the pie, then bake as directed.
What can I serve with this pie?
This pie pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added richness.
Can I use a different kind of pie crust?
Yes, feel free to use a graham cracker crust or even a chocolate cookie crust for a twist on the traditional pie.
Conclusion
This Old-Fashioned Chocolate Pie is a timeless dessert that’s perfect for any occasion. With its rich, creamy chocolate filling and fluffy meringue topping, it’s sure to be a hit at any gathering. Whether you're serving it for a family dinner or at a special celebration, this pie will bring comfort and joy to everyone who tastes it. Enjoy this classic treat that’s both delicious and nostalgic!
Chocolate Pie
- Total Time: 45 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Old-Fashioned Chocolate Pie is a nostalgic, rich, and creamy dessert, featuring a decadent chocolate custard filling topped with a fluffy, golden meringue. Perfect for any occasion, it’s an easy-to-make dessert that will remind you of timeless family recipes and delight chocolate lovers. Enjoy this classic treat for family gatherings, holiday dinners, or as a comforting after-dinner indulgence.
Ingredients
- 1 pre-baked pie crust
- ¼ cup butter
- 1 cup sugar
- ¼ cup flour
- ½ cup cocoa powder
- 2 cups milk
- 3 egg yolks
- 1 tsp vanilla extract
For the Meringue: - 3 egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
Instructions
- Prepare the Chocolate Filling: In a saucepan, melt the butter over medium heat. Stir in sugar, flour, and cocoa powder until smooth. Gradually add milk, whisking constantly to avoid lumps. Continue to cook until thickened and bubbly, about 5-7 minutes.
- Add the Egg Yolks: Whisk the egg yolks in a bowl. Gradually add ½ cup of hot chocolate mixture to temper the yolks, then whisk them back into the chocolate mixture. Cook for another 2-3 minutes. Remove from heat and stir in vanilla.
- Fill the Pie Crust: Pour the chocolate mixture into the pre-baked pie crust, spreading it evenly. Set aside.
- Prepare the Meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
- Top the Pie with Meringue: Spread meringue over the chocolate filling, sealing the edges to avoid shrinking. Create soft peaks or swirls on top.
- Bake the Pie: Bake at 350°F (175°C) for 10-15 minutes until the meringue is golden brown.
- Cool and Serve: Allow pie to cool completely before slicing and serving.
Notes
- The pie can be made ahead by preparing the filling and meringue separately, then assembling and baking on the day of serving.
- For extra chocolate flavor, stir in ½ cup of chocolate chips into the filling.
- If storing leftovers, keep the pie in the fridge, covered, for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
