Ingredients
For the Pie Filling:
- 1 pre-baked pie crust (9-inch)
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
For the Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Bake the pie crust: Prepare your pie crust (homemade or store-bought) and bake it according to the package or recipe instructions until golden. Let it cool completely.
- Cook the chocolate filling: In a medium saucepan, whisk together the flour, cocoa powder, sugar, and a pinch of salt. Gradually whisk in the milk until smooth and free of lumps. Add the butter and egg yolks, stirring constantly over medium heat until the mixture thickens and begins to bubble (about 8–10 minutes).
- Add vanilla and assemble: Remove from heat and stir in the vanilla extract. Pour the hot chocolate filling into the cooled pie crust, spreading it evenly with a spatula.
- Make the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff peaks form.
- Top and bake: Spread the meringue over the warm chocolate filling, sealing the edges of the pie to prevent shrinking. Use the back of a spoon to create soft peaks on top. Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is lightly golden brown.
- Cool and chill: Allow the pie to cool at room temperature, then refrigerate for at least 2–3 hours before serving. This helps the filling set properly and enhances the flavor.
Tips for Success
- Stir the chocolate filling constantly while cooking to prevent lumps or scorching.
- Use whole milk for a richer, creamier filling — low-fat milk won’t thicken as well.
- Ensure the pie filling is hot when you spread the meringue on top — this helps seal the layers and prevents weeping.
- Don’t skip cooling and chilling time; it’s essential for the custard to set perfectly.
- For a beautiful finish, use the back of a spoon to create decorative peaks on the meringue before baking.
Variations
- Chocolate Whipped Cream Pie: Skip the meringue and top the chilled pie with sweetened whipped cream instead.
- Coconut Chocolate Pie: Add 1/2 cup shredded coconut to the filling for a tropical twist.
- Dark Chocolate Pie: Use dark cocoa powder and add an extra tablespoon for a richer, deeper chocolate flavor.
- Mocha Chocolate Pie: Stir in 1 teaspoon of instant espresso powder to the filling for a coffee-chocolate combination.
- Double Chocolate Pie: Sprinkle mini chocolate chips over the hot filling before adding the meringue.
Storage Options
Store leftover pie covered in the refrigerator for up to 3 days. Because of the meringue topping, it’s best to avoid freezing as the texture may change. If you want to make it ahead, prepare the crust and filling a day before, refrigerate separately, and assemble with the meringue just before baking.
Frequently Asked Questions (FAQ)
Can I use a store-bought crust?
Yes! A pre-baked store-bought crust works perfectly and saves time. Just be sure to cool it completely before adding the filling.
Why is my chocolate filling lumpy?
Lumps form when the mixture is heated too quickly or not whisked enough. Always whisk constantly and cook over medium heat for a smooth texture.
Can I make it without meringue?
Absolutely. You can leave off the meringue and top the cooled pie with whipped cream for a simpler, creamier version.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold its shape when you run your finger through it. It will continue to firm up as it cools.
Conclusion
This Old-Fashioned Chocolate Pie is a timeless dessert that captures the essence of homemade comfort. With its smooth, silky filling and golden meringue topping, it’s the kind of pie that brings families together around the table. Whether you’re making it for a special holiday or just because, one slice of this classic chocolate pie will remind you why the best recipes never go out of style.