Name: Old-Fashioned Chocolate Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 9-inch pre-baked pie crust (cooled); 1/4 cup butter (melted); 1 cup granulated sugar; 1/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 cups whole milk (at room temperature); 3 large egg yolks (room temperature); 1 teaspoon vanilla extract; 3 large egg whites (room temperature); 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (for meringue)

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Creamy, nostalgic, and comforting — this Old-Fashioned Chocolate Pie hits all the right notes when you want a dessert that feels like a warm hug. The filling is silky and deeply chocolatey, topped with a cloud of golden meringue that adds a light, airy contrast. Fun fact: chocolate pies like this were a staple of mid-century home baking because they came together quickly with pantry-friendly ingredients. I first tasted a pie like this at a family gathering and couldn’t stop asking for seconds — it disappeared faster than I could slice it.

This recipe is special because it’s simple, fast to prepare, and perfect for family dinners or potlucks. If you enjoy classic pies, you might also like our take on Old-Fashioned Chocolate Pie from the recipe archive, which emphasizes the same comfort and flavor but with a slightly different twist. Read on and get ready to whip up a timeless dessert that everyone will love.

What is Old-Fashioned Chocolate Pie?

Why call it “Old-Fashioned”? Maybe because it tastes like Grandma used to make, or because it requires more stirring than scrolling? Who knows — but there’s a pleasant charm in a dessert that has stayed the same while the world changed around it. Is it retro? Yes. Is it delicious? Absolutely. And isn’t there some truth in the old proverb “the way to a man’s heart is through his stomach.” Maybe that’s why this pie has been winning hearts for generations. Try it and you might start telling your own “this is how my family made it” stories.

Why You’ll Love This

Creamy, rich chocolate filling: The heart of this pie is a smooth, custard-like filling with a bold cocoa flavor that melts on the tongue.
Cost-saving and pantry-friendly: You’re using ingredients you likely already have — sugar, cocoa, eggs, milk — so it’s an affordable dessert that doesn’t skimp on taste.
Light meringue topping: The sweet, toasted meringue adds contrast in texture and sweetness, making every bite balanced and irresistible.

Compared to other indulgent sweets, this pie is less work than a layered cake and more refined than a simple pudding. If you’re a fan of decadent desserts, also check out our fun twist on pies like the Chocolate Chip Cookie Dough Pie for a different take on chocolate indulgence. Now, tie on your apron and let’s get baking.

How to Make:

Quick Overview

This pie is easy to make, with a silky filling that thickens on the stove and a meringue that browns quickly in the oven. Preparation is straightforward: whisk dry ingredients, combine with warm butter and milk, temper the yolks, and finish with a glossy meringue. Total time: about 40–50 minutes active work, plus cooling.

Approximate time: Prep 20 minutes, Cook and bake 20–25 minutes, Cool 2 hours (best chilled before serving).

Ingredients

1 pre-baked pie crust (9-inch), cooled
1/4 cup butter, melted
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 cups whole milk, at room temperature
3 large egg yolks, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for meringue)

Directions

Preheat oven to 350°F (175°C).
In a saucepan, melt butter over medium heat.
In a bowl, whisk together 1 cup sugar, 1/4 cup flour, and 1/2 cup cocoa powder until combined.
Gradually add the dry mixture to the melted butter, stirring constantly to form a smooth paste.
Slowly pour in the 2 cups milk while continuously stirring to achieve a smooth consistency, scraping any bits from the bottom as you stir.
Cook the mixture over medium heat for 5–7 minutes, stirring frequently, until it thickens and coats the back of a spoon; then remove from heat.
In a separate bowl, whisk the 3 egg yolks. Add a bit (about 1/4 cup) of the hot chocolate mixture to the yolks to temper them, whisking quickly so the yolks don’t scramble. Then gradually mix the tempered yolks back into the saucepan.
Return the saucepan to medium heat and cook for another 2–3 minutes, stirring constantly until glossy and fully thickened. Stir in 1 teaspoon vanilla extract, then remove from heat.
Pour the chocolate filling into the pre-baked pie crust and spread evenly.
In a clean, grease-free bowl, beat the 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add the 1/2 cup sugar a tablespoon at a time while continuing to beat until stiff, glossy peaks form.
Spread the meringue over the chocolate filling, making sure to seal the meringue to the crust edges to prevent shrinking.
Bake the pie for 10–12 minutes, or until the meringue is golden brown on top.
Remove from oven and let the pie cool completely on a wire rack, then chill for at least 1–2 hours before serving to set the filling.

Old-Fashioned Chocolate Pie

What to Serve With

Fresh berries: Raspberries or sliced strawberries cut through the richness and brighten the plate.
Whipped cream: A small dollop of lightly sweetened whipped cream pairs beautifully with each slice.
Coffee or espresso: The deep coffee notes complement the chocolate for an after-dinner treat.
Ice cream: A scoop of vanilla or salted caramel ice cream makes this an extra-indulgent finale.
Light salad: If serving as part of a meal, a crisp green salad with a citrus vinaigrette balances the sweetness.

Top Tips for Perfecting

Use room-temperature eggs: They incorporate better into both the custard and meringue for smoother texture and higher volume.
Temper yolks carefully: Add a little hot filling at a time to avoid scrambled eggs in your custard.
Seal the meringue to the crust: Press the meringue into the edge so it bakes up without pulling away from the crust.
Flavor boost: Stir a pinch of ground espresso or a teaspoon of instant coffee granules into the filling to intensify the chocolate.
Avoid overbeating meringue: Stop when stiff peaks form; overbeating can break the structure and make the meringue weep.
Substitute notes: Use low-fat milk in a pinch, but expect a slightly less rich filling. For a deeper chocolate flavor, swap half the cocoa for good-quality dark cocoa powder.
For another fun twist and inspiration, try the playful handheld treats in our Chocolate Oreo Hand Pies article.

Storing and Reheating Tips

Refrigeration: Cover the pie loosely with plastic wrap or store in an airtight container. Keep refrigerated and consume within 3–4 days for best texture and flavor.
Freezing: For best results, freeze only the chocolate filling (without meringue) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and re-whip a fresh meringue before serving.
Reheating: This pie is best served chilled. If you prefer a slightly warmer slice, remove from the fridge 20–30 minutes before serving. Do not microwave whole slices with meringue — the texture will be altered.
Tip: If the meringue weeps a little after refrigeration, let the pie sit at room temperature for 10–15 minutes before serving.

FAQs

What can I use instead of cream of tartar for the meringue?
You can substitute an equal amount of lemon juice or white vinegar to help stabilize the egg whites, but cream of tartar gives the most reliable, glossy result.

Can I use a homemade pie crust instead of a pre-baked crust?
Yes. If using a homemade crust, blind-bake it first and let it cool before adding the chocolate filling to prevent a soggy bottom.

Why did my meringue weep or separate from the filling?
Weeping often happens when the meringue is undercooked, overbeaten, or not sealed to the crust edges. Ensure the meringue reaches stiff peaks, seal the edges, and bake until the top is golden.

Is it safe to use raw egg whites in meringue?
Meringue uses raw egg whites that are whipped and briefly baked, which reduces risk. If you’re concerned, use pasteurized eggs.

Can I make this pie ahead of time?
Yes. You can make the chocolate filling a day ahead and refrigerate. Add and bake the meringue just before serving for the freshest texture.

Conclusion

This Old-Fashioned Chocolate Pie is a timeless dessert that’s easy enough for weeknights and special enough for celebrations. With a silky chocolate filling, a sweet toasted meringue crown, and simple pantry ingredients, it proves that classic recipes still have big appeal. If you love traditional family recipes, you’ll enjoy reading the nostalgic version at Grandma’s chocolate pie | Homesick Texan for historical context and another take on the classic. For another old-fashioned spin on chocolate pie, see the recipe at Old Fashioned Chocolate Pie which offers more vintage inspiration. Give this pie a try, share it with loved ones, and enjoy the simple pleasure of a dessert that’s stood the test of time.