There’s something undeniably nostalgic about a rich, silky chocolate pie topped with a golden, airy meringue. This Best Old-Fashioned Chocolate Pie w/Golden Meringue is a true classic, evoking memories of Sunday dinners at grandma’s house, where every bite was pure comfort. Made with a smooth chocolate filling and a perfectly browned meringue, this pie is a showstopper for any occasion.
In this guide, we’ll walk you through making this delightful dessert from scratch, ensuring you achieve the perfect balance of flavor and texture every time.
Why You’ll Love This Old-Fashioned Chocolate Pie
- Rich and Decadent – The filling is velvety smooth with a deep chocolate flavor.
- Light and Fluffy Meringue – A beautifully toasted, cloud-like topping adds the perfect contrast.
- Timeless and Nostalgic – A beloved Southern classic that never goes out of style.
- Simple, Everyday Ingredients – Made with pantry staples you likely already have.
Old-Fashioned Chocolate Pie
Ingredients for the Perfect Chocolate Pie
For the Pie Filling:
- 1 pre-baked pie crust
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
For the Golden Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
If you’re using a store-bought crust, follow the package instructions for pre-baking. If making from scratch, roll out your dough, press it into a 9-inch pie pan, and bake at 375°F for about 15 minutes, or until golden. Let it cool completely before adding the filling.
Step 2: Make the Chocolate Filling
- In a medium saucepan, whisk together the cocoa powder, sugar, flour, and milk until smooth.
- Place the pan over medium heat and add the egg yolks and butter.
- Stir continuously with a whisk until the mixture thickens into a creamy, pudding-like consistency (this should take about 10 minutes).
- Remove from heat and stir in the vanilla extract.
- Pour the warm filling into the baked pie crust and smooth the surface.
Step 3: Whip Up the Golden Meringue
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on high speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form (the meringue should be glossy and hold its shape).
Step 4: Assemble and Bake
- Spoon the meringue over the chocolate filling, spreading it to the edges to seal in the filling completely.
- Use the back of a spoon to create decorative peaks for a classic look.
- Bake in a preheated oven at 350°F for 10–15 minutes, or until the meringue is beautifully golden.
Step 5: Cool and Serve
- Allow the pie to cool at room temperature for about an hour, then refrigerate for at least 2 hours before serving. This helps the chocolate filling set properly.
- Slice and enjoy!
Pro Tips for the Best Chocolate Pie
- Prevent a Weeping Meringue: Ensure the egg whites are at room temperature before whipping, and always spread the meringue over warm filling to create a strong seal.
- For Extra Shine: A pinch of cornstarch in the meringue can help maintain its structure.
- Choose Quality Cocoa: A high-quality cocoa powder makes a big difference in the richness of the filling.
- Let It Cool Completely: Cutting into the pie too soon may result in a runny filling.
Variations to Try
- Chocolate Lover’s Twist: Add ¼ cup of melted dark chocolate to the filling for an even richer flavor.
- Nutty Delight: Sprinkle chopped pecans or walnuts over the meringue before baking for extra crunch.
- Espresso Boost: Stir in a teaspoon of instant espresso powder to enhance the chocolate flavor.
FAQs
Can I Make This Pie in Advance?
Yes! This pie is best when chilled for at least a few hours before serving. You can make it a day in advance and store it in the fridge.
How Do I Store Leftovers?
Cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days. Avoid airtight containers, as they can cause the meringue to become soggy.
Can I Use a Graham Cracker Crust?
Absolutely! A graham cracker crust adds a delicious contrast to the creamy filling. Just be sure to let it cool before adding the chocolate filling.
Why Did My Meringue Shrink?
Meringue shrinks when it isn’t sealed properly to the pie crust. Be sure to spread it all the way to the edges so it adheres well.
This Best Old-Fashioned Chocolate Pie w/Golden Meringue is a true Southern classic that brings warmth and nostalgia to any table. With its silky chocolate filling and perfectly golden meringue, it’s the kind of dessert that turns an ordinary meal into something unforgettable.
So, grab your ingredients, follow this simple recipe, and treat yourself to a slice of homemade goodness!
