This classic chocolate meringue pie is rich, silky, and nostalgic — the kind of dessert that brings back memories of family gatherings and holiday dinners. A smooth, chocolate filling topped with a fluffy, cloud‑like meringue makes it a timeless favorite.
Why You’ll Love This Recipe
This pie combines deeply chocolatey filling with a light, sweet meringue topping. It’s impressive enough for guests but simple enough for a home baker to make. The contrast between creamy chocolate and airy meringue is irresistible, and it’s perfect for birthdays, holidays, or anytime you crave classic comfort dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Filling
1 pre‑baked 9‑inch pie crust
¼ cup (½ stick) unsalted butter
1 cup granulated sugar
¼ cup all‑purpose flour
½ cup unsweetened cocoa powder
2 cups whole milk
3 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
For the Meringue Topping
3 large egg whites, room temperature
½ teaspoon cream of tartar
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Make sure your pre‑baked 9‑inch pie crust is ready and cooled.
Prepare the Filling
In a medium saucepan over medium heat, melt the butter. Add the sugar, flour, and cocoa powder, whisking until smooth. Gradually pour in the milk while whisking constantly. Continue to cook, whisking, until the mixture thickens and comes to a gentle boil. This takes about 5–7 minutes.
Add Egg Yolks
Remove about ½ cup of the hot chocolate mixture and slowly whisk it into the beaten egg yolks to temper them. Then pour the egg yolk mixture back into the saucepan and cook for 2 additional minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
Fill the Pie Shell
Pour the chocolate filling into the pre‑baked pie crust, spreading it evenly.
Make the Meringue
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add sugar, about 1 tablespoon at a time, until stiff, glossy peaks form. Beat in the vanilla extract.
Top the Pie
Spread the meringue over the warm chocolate filling, sealing it to the crust edges to prevent shrinking.
Bake
Bake in the preheated oven for about 12–15 minutes, or until the meringue is golden brown on top.
Cool and Serve
Let the pie cool on a wire rack for at least 2 hours to set. Slice and enjoy.
Servings and timing
Servings: 8 slices
Prep time: 30 minutes
Cook time: 15 minutes (plus time to cook filling and cool pie)
Total time: About 3 hours including cooling
Storage/Reheating
Refrigerator: Cover the pie with plastic wrap and store in the refrigerator for up to 3 days.
Freezer: Meringue doesn’t freeze well — it becomes watery when thawed, so it’s best to freeze just the unbaked crust or just the chocolate filling separately if needed.
Reheating: Chocolate pie is best served at room temperature. Avoid reheating the meringue as it may collapse.
FAQs
What makes the filling smooth and not grainy?
Slowly whisking and gradually adding milk helps dissolve the dry ingredients and prevent lumps.
Can I use a homemade pie crust?
Yes, a homemade flaky pie crust works perfectly.
Why did my meringue weep?
Meringue can weep if sugar wasn’t fully dissolved or if it rests too long before baking. Make sure to beat to stiff peaks and bake promptly.
Can I make this pie ahead of time?
Yes, you can prepare the chocolate filling and crust a day ahead, then add and bake the meringue on the day of serving.
What can I substitute for cream of tartar?
You can use a small pinch of salt if cream of tartar isn’t available, but cream of tartar stabilizes the meringue best.
Can I make this gluten‑free?
Yes, substitute a gluten‑free flour blend for the all‑purpose flour in the filling.
Do I have to bake the pie crust first?
Yes, a pre‑baked crust ensures the filling doesn’t make the crust soggy.
How do I know when the meringue is done?
It should be glossy with stiff peaks and lightly golden on top.
Can I use low‑fat milk?
Using whole milk gives a richer texture, but 2% milk will still work.
Why did my meringue shrink from the crust edge?
Press the meringue firmly to the crust when topping to seal edges, preventing shrinking during baking.
Conclusion
Old‑Fashioned Chocolate Meringue Pie is a timeless dessert that delivers rich chocolate flavor and a light, sweet topping in every bite. With simple ingredients and classic technique, it’s a great choice for bakers of all levels who want to make something memorable and delicious. Enjoy this pie for holidays, special occasions, or anytime you want a comforting, elegant dessert.
A rich and silky old-fashioned chocolate meringue pie featuring a smooth cocoa filling topped with fluffy, golden meringue. This nostalgic dessert is perfect for holidays, family gatherings, or anytime you crave a classic comfort treat.
Total Time:3 hours
Yield:8 slices
Ingredients
1 pre-baked 9-inch pie crust
1/4 cup (1/2 stick) unsalted butter
1 cup granulated sugar (for filling)
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 cups whole milk
3 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract (for filling)
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar (for meringue)
1/2 teaspoon pure vanilla extract (for meringue)
Instructions
Preheat oven to 350°F (175°C). Ensure the pre-baked pie crust is cooled and ready.
In a medium saucepan over medium heat, melt the butter. Whisk in 1 cup sugar, flour, and cocoa powder until smooth.
Gradually add the milk while whisking constantly. Cook and whisk for 5–7 minutes until thickened and gently boiling.
Temper the egg yolks by slowly whisking about 1/2 cup of the hot mixture into them. Return the yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in 1 teaspoon vanilla extract. Pour the filling into the pre-baked pie crust and spread evenly.
In a clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating. Gradually add 1/3 cup sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in 1/2 teaspoon vanilla extract.
Spread meringue over the warm filling, sealing it to the crust edges.
Bake for 12–15 minutes, until meringue is golden brown.
Cool on a wire rack for at least 2 hours before slicing and serving.
Notes
Seal meringue to crust edges to prevent shrinking.
Beat meringue until stiff, glossy peaks form for best structure.
Allow pie to cool completely for clean slices.
Store covered in the refrigerator for up to 3 days.
Meringue does not freeze well; avoid freezing fully assembled pie.
