There’s something so nostalgic about the rich, creamy taste of an old-fashioned chocolate pie. For me, it brings back memories of family dinners, Sunday afternoons, and the warmth of home-baked treats made with love. This pie is the perfect balance of silky chocolate filling and a buttery crust, topped with a golden meringue that practically melts in your mouth. It’s a dessert that feels as special as it tastes—and the best part? It’s incredibly simple to make.

A Decadent Chocolate Filling

The magic of this Old-Fashioned Chocolate Pie lies in its velvety chocolate filling. It’s rich without being overpowering, sweet but not cloying. Every bite is smooth and indulgent, making it a must-have for any chocolate lover.

The Perfect Golden Meringue

What takes this pie to the next level is the golden meringue topping. Whipped to perfection, the meringue is light, airy, and just slightly toasted to give it a beautiful caramelized finish. It’s the ultimate complement to the deep chocolate filling and provides a textural contrast that makes this pie unforgettable.

Whether you’re making this pie for a holiday gathering, a special celebration, or just to satisfy your chocolate cravings, it’s guaranteed to impress. This Old-Fashioned Chocolate Pie with Golden Meringue is a timeless recipe you’ll return to again and again.

Ingredients for Old-Fashioned Chocolate Pie with Golden Meringue

Here’s what you’ll need to create this timeless dessert. Each ingredient plays a role in building layers of flavor and texture that make this pie unforgettable:

Pie Crust – A single pre-baked pie crust, homemade or store-bought. A buttery, flaky crust is the foundation of this pie.
Granulated Sugar – Adds the perfect amount of sweetness to the filling.
Cocoa Powder – Choose high-quality unsweetened cocoa powder for a rich, chocolatey flavor.
All-Purpose Flour – Helps thicken the chocolate filling for that luscious, custard-like texture.
Egg Yolks – Gives the filling its creamy richness. Save the whites for the meringue!
Whole Milk – Provides creaminess to the filling. You can use half-and-half for an even richer pie.
Butter – Adds smoothness and a hint of buttery flavor to the chocolate custard.
Vanilla Extract – Enhances the chocolate flavor with a touch of warmth.
Egg Whites – Used for the meringue topping, whipped to airy perfection.
Cream of Tartar – Stabilizes the egg whites for a fluffy, stable meringue.
Powdered Sugar – Sweetens the meringue while keeping it light and airy.

Old Fashioned Chocolate Pie with Golden Meringue 3

How to Make Old-Fashioned Chocolate Pie

Let’s walk through the steps to create this indulgent dessert. Each step is simple but essential to achieve that signature texture and flavor.

Step 1: Prepare the Crust

Start with a fully baked pie crust. If using a homemade crust, blind-bake it until golden and crisp. Set it aside to cool while preparing the filling.

Step 2: Make the Chocolate Filling

In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and a pinch of salt.
Gradually add the egg yolks and milk, whisking until smooth. Place the saucepan over medium heat and stir constantly until the mixture thickens to a pudding-like consistency. This will take about 8-10 minutes.
Once thickened, remove the filling from the heat and stir in the butter and vanilla extract until fully combined.

Step 3: Assemble the Pie

Pour the warm chocolate filling into the prepared pie crust, spreading it evenly with a spatula. Let the pie cool slightly while you prepare the meringue.

Step 4: Whip the Meringue

In a clean mixing bowl, beat the egg whites with cream of tartar using a hand or stand mixer. Gradually add powdered sugar, one tablespoon at a time, while whipping to stiff peaks. The meringue should hold its shape when lifted.
Spoon the meringue over the chocolate filling, spreading it to the edges to seal the pie completely. Use the back of a spoon to create decorative peaks on the meringue.

Step 5: Bake the Meringue

Preheat your oven to 375°F. Place the pie on the center rack and bake for 10-12 minutes, or until the meringue is golden brown. Keep a close eye to prevent over-browning.

Step 6: Cool and Serve

Allow the pie to cool at room temperature for 1-2 hours before slicing. This gives the filling time to set properly. Serve as is or with a dollop of whipped cream for extra indulgence!

How Long to Bake the Perfect Chocolate Pie Meringue

The key to a show-stopping Old-Fashioned Chocolate Pie with Golden Meringue is baking the meringue to perfection. You want it golden, light, and just firm enough without losing its fluffiness.

Baking the Meringue

Temperature: Preheat your oven to 375°F (190°C).
Time: Bake the pie for 10-12 minutes, or until the meringue is lightly browned on top. Keep a close eye during the last few minutes to avoid burning the peaks.

Why Timing Matters

The meringue should bake just long enough to set the structure while achieving that caramelized golden color. Overbaking can cause it to crack or turn rubbery, while underbaking may leave the meringue unstable and prone to weeping.

How to Store Leftover Chocolate Pie

This chocolate pie is so good you probably won’t have leftovers, but just in case:

Refrigerator Storage

Store the pie covered loosely with plastic wrap or foil in the fridge for up to 3 days. The meringue will remain soft and fluffy when chilled.

Freezing Option

While meringue doesn’t freeze well, the chocolate filling and crust do. If you plan to freeze it, do so without the meringue topping. Wrap the pie tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw the pie overnight in the fridge and prepare a fresh meringue before serving.

Tips for the Best Chocolate Pie

Whisk Constantly: Stir the filling while cooking to prevent lumps or scorching.
Room Temperature Eggs: Allow your eggs to come to room temperature before separating them. This makes it easier to whip the whites into a stable meringue.
Seal the Edges: Spread the meringue to the edges of the crust to prevent it from shrinking during baking.
Cool Completely: Let the pie rest at room temperature before slicing to ensure the filling holds its shape.

This Old-Fashioned Chocolate Pie with Golden Meringue is as much about the process as it is about the final result. Follow these tips, and every slice will be as picture-perfect as the first!

Old Fashioned Chocolate Pie with Golden Meringue

Author: Sally Thompson

Print Recipe

Description

Rich, silky, and deeply satisfying, this Old-Fashioned Chocolate Pie with Golden Meringue is the perfect dessert for any occasion. With its creamy chocolate filling, buttery crust, and fluffy, caramelized meringue, it’s a timeless classic that’s surprisingly simple to make.

Instructions

Prepare the Crust:
Pre-bake your pie crust until golden brown and let it cool completely.

Make the Chocolate Filling:

In a medium saucepan, whisk together sugar, cocoa powder, flour, and salt.

Gradually whisk in egg yolks and milk until smooth.

Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency (about 8-10 minutes).

Remove from heat and stir in butter and vanilla.

Assemble the Pie:

Pour the warm chocolate filling into the prepared pie crust, spreading it evenly.

Prepare the Meringue:

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add powdered sugar, one tablespoon at a time, while whipping to stiff peaks.

Spread the meringue over the chocolate filling, sealing it to the edges of the crust. Use the back of a spoon to create decorative peaks.

Bake the Meringue:

Preheat the oven to 375°F (190°C).

Bake the pie for 10-12 minutes, or until the meringue is golden brown.

Cool and Serve:

Let the pie cool at room temperature for at least 1-2 hours before slicing. This allows the filling to set properly. Serve and enjoy!

Notes

For an extra-rich pie, substitute half-and-half for the whole milk.
Be sure to spread the meringue all the way to the crust edges to prevent it from shrinking during baking.
The pie can be refrigerated for up to 3 days or frozen without the meringue topping for up to 3 months.