Old-Fashioned Chocolate Pie
Creamy, nostalgic, and comfortingly chocolatey — this Old-Fashioned Chocolate Pie is everything you want from a classic dessert. With a silky chocolate filling and a cloud-like meringue crown, this pie feels like a warm hug on a plate.
Equipment
- Medium saucepan
- Mixing Bowl
- Whisk
- Electric Mixer
Ingredients
Pie Crust
- 1 9-inch pre-baked pie crust cooled
Filling
- 1/4 cup butter cut into pieces
- 1 cup sugar divided (1 cup for custard; 1/2 cup reserved for meringue)
- 1/4 cup all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 2 cups whole milk room temperature
- 3 large egg yolks room temperature (save whites for meringue)
- 1 teaspoon vanilla extract
- 3 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar for meringue (gradually added while beating)
Instructions
- Preheat oven to 350°F (175°C). Make sure your pre-baked crust is ready and cooled on a rack.
- In a medium saucepan, melt the butter over medium heat until just melted; do not brown.
- In a separate bowl, whisk together 1 cup sugar, flour, and cocoa powder until evenly combined and lump-free.
- Gradually add the dry mixture to the melted butter in the saucepan, stirring constantly with a whisk to form a smooth paste.
- Slowly pour in the milk while continuously stirring to avoid lumps; keep whisking until mixture is smooth.
- Cook the mixture over medium heat for 5–7 minutes, stirring frequently, until it thickens to a pudding-like consistency. Remove from heat.
- In a small bowl, lightly whisk the egg yolks. Add a ladleful of the hot chocolate mixture to the yolks to temper them, whisking constantly so they don’t scramble. Then gradually whisk the tempered yolks back into the saucepan.
- Return the saucepan to medium heat and cook an additional 2–3 minutes, stirring constantly, until very thick. Stir in vanilla extract, then remove from heat.
- Pour the hot chocolate filling into the pre-baked pie crust and spread evenly with a spatula. Smooth the top.
- In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, a tablespoon at a time, while beating until stiff, glossy peaks form.
- Spread the meringue over the chocolate filling, making sure to seal the meringue to the crust edges to prevent shrinking.
- Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is a light golden brown on top. Watch closely to avoid over-browning.
- Remove the pie from the oven and let it cool completely on a wire rack; chilling in the refrigerator for an hour helps the filling set before slicing.
Notes
Store the pie covered in the refrigerator for up to 3 days. For best texture, eat within 1–2 days.