Old-Fashioned Chocolate Pie

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Old-Fashioned Chocolate Pie

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.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: Classic, Easy

Servings: servings

Calories: 350kcal

Equipment

Saucepan
Mixing Bowl
Whisk
Oven

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

Instructions

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.

Notes

For best results, serve chilled. If the meringue weeps a little after refrigeration, let the pie sit at room temperature for 10–15 minutes before serving.

Nutrition