Print

Old Fashioned Chocolate Meringue Pie

Old Fashioned Chocolate Meringue Pie
Print Recipe

Old Fashioned Chocolate Meringue Pie is a nostalgic dessert featuring a rich, velvety chocolate custard filling topped with a fluffy, glossy meringue browned to perfection. Combining creamy chocolate with airy meringue, this pie offers a timeless flavor experience perfect for family gatherings or cozy nights in.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Chocolate Filling

  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • Pinch of salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Meringue Topping

  • 4 large egg whites
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the Pie Crust: Preheat the oven to 375°F (190°C). Line a 9-inch pie plate with the pie crust. To avoid a soggy crust, blind-bake by lining the crust with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake an additional 5 minutes until golden. Let cool slightly.
  2. Make the Chocolate Filling: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot chocolate mixture gradually while whisking to prevent scrambling. Return the combined mixture to the saucepan and cook for 2-3 more minutes until creamy and thickened. Remove from heat and stir in butter and vanilla extract until smooth.
  3. Pour the Filling into the Crust: Carefully pour the warm chocolate filling into the pre-baked pie crust and spread evenly. Allow it to cool slightly at room temperature while preparing the meringue.
  4. Make the Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer starting on low speed. Gradually add the sugar and continue beating until the meringue is shiny and forms firm peaks that hold their shape.
  5. Top the Pie with Meringue: Immediately spread the meringue evenly over the chocolate filling, sealing the edges by touching the meringue to the crust to prevent shrinking during baking. Use the back of a spoon to create decorative peaks for browning.
  6. Bake and Cool: Bake the pie at 350°F (175°C) for 12-15 minutes until the meringue is golden brown. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 3 hours to set before serving.

Notes

  • Use the freshest eggs possible for the best meringue volume and stability.
  • Bring eggs and milk to room temperature before starting to ensure smooth blending.
  • Seal the meringue edges tightly to the crust to minimize shrinking while baking.
  • Stop beating meringue as soon as stiff peaks form to avoid a grainy texture.
  • Cool the pie completely before refrigerating to prevent condensation and meringue weeping.

Nutrition

Keywords: chocolate meringue pie, old fashioned pie, chocolate custard pie, classic dessert, meringue topping, nostalgic dessert

Find it online: https://recipesemilly.com/old-fashioned-chocolate-meringue-pie/