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.

Ingredients

Scale

For the Chocolate Filling:

1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Pinch of salt
3 egg yolks (save the whites for meringue)
2 cups whole milk
2 tablespoons butter
1 teaspoon vanilla extract

For the Meringue:

3 egg whites
1/4 teaspoon cream of tartar
1/4 cup powdered sugar

For the Crust:

1 pre-baked 9-inch pie crust (homemade or store-bought)

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.