Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie (Classic & Creamy)

This old-fashioned chocolate pie is the kind of dessert that brings back memories of grandma’s kitchen. Rich, silky chocolate filling topped with a fluffy homemade meringue, all nestled in a flaky crust. Simple ingredients, timeless flavor

Ingredients

For the Chocolate Filling

• 1 pre-baked pie crust
• ¼ cup butter
• 1 cup sugar
• ¼ cup all-purpose flour
• ½ cup cocoa powder (unsweetened)
• 2 cups milk (whole milk is best)
• 3 egg yolks
• 1 teaspoon vanilla extract

For the Meringue Topping

• 3 egg whites (room temperature)
• ¼ teaspoon cream of tartar
• ½ cup sugar

Instructions

1. Prepare the Chocolate Filling

1. In a medium saucepan (off heat), whisk together the sugar, flour, and cocoa powder until well combined and lump-free.
2. Gradually whisk in the milk, stirring constantly to create a smooth mixture.
3. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to bubble (about 7–10 minutes).
4. Reduce heat to low. In a small bowl, lightly beat the egg yolks.
5. Slowly add a few spoonfuls of the hot chocolate mixture into the yolks (to temper them), then pour the yolk mixture back into the saucepan.
6. Cook for 2 more minutes, stirring constantly, until thick and glossy.
7. Remove from heat and stir in the butter and vanilla extract until fully melted and smooth.
8. Pour the hot chocolate filling into the pre-baked pie crust.

2. Make the Meringue

1. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the ½ cup sugar, one tablespoon at a time.
3. Increase speed to high and beat until stiff, glossy peaks form.

3. Assemble & Bake

1. Spoon the meringue over the hot chocolate filling, spreading it all the way to the edges to seal the crust (this prevents shrinking).
2. Create decorative peaks with the back of a spoon.
3. Bake in a 350°F (175°C) oven for 12–15 minutes, or until the meringue is lightly golden.

Cooling & Serving

• Let the pie cool at room temperature for 1–2 hours, then refrigerate for at least 3 hours before slicing.
• Serve chilled for clean slices and the best texture.

Tips for Best Results

• Always spread meringue on hot filling to avoid weeping.
• Use room-temperature egg whites for maximum volume.
• For extra depth, add a pinch of salt or a splash of strong coffee to the filling.