Why You’ll Love This Recipe
Old-Fashioned Chocolate Meringue Pie is a timeless dessert that brings classic comfort and homemade goodness to the table. With its silky chocolate filling, flaky pie crust, and tall, fluffy meringue topping, this pie is pure nostalgia in every bite. I love this recipe because it relies on simple ingredients and traditional techniques that have stood the test of time. The chocolate filling is rich without being overly heavy, while the meringue adds a light, airy contrast that melts in your mouth. This is the kind of dessert that feels special for holidays and gatherings but is also perfect for a quiet weekend treat. If you enjoy desserts that balance richness and lightness, this old-fashioned chocolate meringue pie is a must-have in your recipe collection.
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Old-Fashioned Chocolate Meringue Pie
- Total Time: 45 minutes plus cooling
- Yield: 8 slices
- Diet: Vegetarian
Description
A classic old-fashioned chocolate meringue pie with a rich, silky chocolate filling topped with fluffy golden meringue, all nestled in a buttery pie crust.
Ingredients
- 1 9-inch baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 3 oz unsweetened chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk sugar, cornstarch, and salt.
- Gradually whisk in milk and cook over medium heat until thickened and bubbling.
- Whisk egg yolks in a bowl, then slowly temper with hot mixture.
- Return mixture to saucepan and cook 2 more minutes.
- Remove from heat and stir in chocolate, butter, and vanilla until smooth.
- Pour chocolate filling into baked pie crust.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust.
- Bake 12–15 minutes until meringue is lightly golden.
- Cool completely before slicing.
Notes
- Spreading meringue on hot filling prevents weeping.
- Slice with a clean, dry knife for neat servings.
- Store refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Prepared pie crust forms the crisp, flaky foundation of the pie.
Granulated sugar sweetens the chocolate filling and balances bitterness.
Cocoa powder creates deep, classic chocolate flavor.
Cornstarch thickens the filling to a smooth, sliceable consistency.
Salt enhances the chocolate flavor and balances sweetness.
Milk forms the creamy base of the filling.
Egg yolks enrich the filling and add silky texture.
Butter adds richness and shine to the chocolate filling.
Vanilla extract enhances flavor and adds warmth.
Egg whites are used to create the light, fluffy meringue topping.
Cream of tartar stabilizes the egg whites for a firm meringue.
Additional granulated sugar sweetens and strengthens the meringue.
Directions
Begin by baking the pie crust according to package or recipe instructions until golden and fully cooked. Set aside to cool slightly.
In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot chocolate mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for another minute until thick and glossy.
Remove from heat and stir in butter and vanilla extract until fully incorporated. Pour the hot chocolate filling into the prepared pie crust, smoothing the top.
To make the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Spread the meringue over the hot filling, making sure it touches the crust edges to seal. Create decorative peaks if desired. Bake until the meringue is lightly golden. Allow the pie to cool completely before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This pie serves 8 people. Preparation time is approximately 25 minutes, baking time is about 15 minutes, and cooling time is at least 2 hours.
Storage/reheating
Store Old-Fashioned Chocolate Meringue Pie loosely covered in the refrigerator for up to three days. This pie is best served chilled or at cool room temperature. Reheating is not recommended.
Variations and Customizations
Old-Fashioned Chocolate Meringue Pie is easy to adapt while staying true to its roots. For a deeper chocolate flavor, use Dutch-processed cocoa powder or add a small amount of finely chopped dark chocolate to the filling.
I tested this recipe with a graham cracker crust, and it added a pleasant crunch and slightly sweeter contrast to the chocolate. You can also add a pinch of espresso powder to the filling to enhance the chocolate flavor without making it taste like coffee.
If you prefer a softer meringue, bake it just until lightly colored. For a firmer topping, bake a bit longer. These small adjustments allow you to customize the pie while preserving its classic appeal.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 360 |
| Protein (g) | 6 |
| Carbs (g) | 48 |
| Fat (g) | 16 |
| Saturated Fat (g) | 8 |
| Fiber (g) | 2 |
| Sugar (g) | 32 |
| Sodium (mg) | 260 |
Expert Tips & Customizations
Seal the meringue
Make sure the meringue touches the crust to prevent shrinking.
Use hot filling
Spreading meringue over hot filling helps it set properly.
Stir constantly
Constant stirring prevents lumps and scorching.
Cool completely
Cooling allows the filling to fully set for clean slices.
FAQs
Why does my meringue weep?
Weeping can occur if sugar is not fully dissolved or the pie is refrigerated too soon.
Can I make this pie ahead of time?
Yes, but it is best enjoyed within 24 hours for optimal texture.
Can I use a store-bought crust?
Yes, a store-bought crust works well for convenience.
How do I know when meringue is done?
The peaks should be lightly golden and firm.
Can I freeze chocolate meringue pie?
Freezing is not recommended, as it affects texture.
What cocoa powder works best?
Unsweetened cocoa powder provides the best classic flavor.
Conclusion
Old-Fashioned Chocolate Meringue Pie is a classic dessert that never goes out of style. With its smooth chocolate filling, fluffy meringue topping, and nostalgic appeal, it is a perfect recipe for holidays, family gatherings, or anytime you want a comforting homemade treat that truly feels timeless.
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