Old Fashioned Chocolate Meringue Pie Recipe

This Old Fashioned Chocolate Meringue Pie is one of those nostalgic desserts that’ll transport you right back to grandma’s kitchen! I made it last weekend, and let me tell you—it was gone before I could even think about seconds. With its rich, creamy chocolate filling topped with fluffy meringue, this pie is a classic for good reason. It’s the kind of dessert that makes you slow down and savor every bite.

Why You’ll Love This Recipe

• Old-Fashioned Charm: This recipe has been passed down through generations for a reason—it’s timeless!
• Rich and Creamy Chocolate Filling: A smooth, velvety filling that chocolate lovers will adore.
• Light, Fluffy Meringue: That perfect contrast of textures with a slightly toasted meringue on top.
• Make-Ahead Friendly: This pie needs some fridge time, so it’s great to prep in advance for gatherings.

this Recipe

Ingredients

For the Chocolate Filling:

• 1 pie crust: Pre-baked to hold all that delicious filling.
• 2 ounces unsweetened baking chocolate: Gives a deep, rich chocolate flavor.
• 3/4 cup sugar, divided: Sweetens the chocolate filling and the meringue.
• 1/3 cup water: Helps melt the chocolate smoothly.
• 6 Tablespoons flour: Thickens the filling to the perfect consistency.
• ½ teaspoon salt: Enhances all the flavors.
• 2 cups milk: Adds creaminess to the filling.
• 3 large eggs, separated: The yolks for the filling, the whites for the meringue.
• 1 tablespoon butter: Makes the filling extra silky.
• 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.

For the Meringue Topping:

• 3 large egg whites: Beaten to fluffy perfection.
• 3 Tablespoons sugar: Adds just the right amount of sweetness to the meringue.
• ½ teaspoon cream of tartar: Helps stabilize the meringue.

Variations

• Add a Layer of Whipped Cream: For extra indulgence, top the meringue with a layer of whipped cream before serving.
• Chocolate Shavings: Garnish the top of the meringue with chocolate shavings or curls for a beautiful presentation.
• Different Crust: Try a graham cracker crust for a crunchy contrast, or stick with the classic pie crust.

How to Make the Recipe

1. Bake the Pie Crust:

Bake the pie crust as directed on the package, but stick to the lower end of the suggested time since you’ll be putting it back in the oven with the filling and meringue.

2. Prepare the Chocolate Filling:

In a large saucepan, melt the unsweetened chocolate with ¼ cup of sugar and the water. Once smooth, whisk in the flour, additional ½ cup of sugar, salt, and milk. Continue stirring over medium heat until the mixture thickens and turns a solid brown, about 12-15 minutes.

3. Temper the Eggs:

To temper the egg yolks (so they don’t scramble), whisk them in a bowl. Add a ladle of the hot chocolate mixture to the yolks, whisking constantly, then repeat with another ladle. Finally, pour the tempered yolks into the saucepan and stir until combined. Add butter and vanilla, stir again, and pour into your prepared pie crust.

4. Make the Meringue:

Beat the egg whites until bubbly. Add cream of tartar, then gradually add the sugar one tablespoon at a time, continuing to beat until soft peaks form.

5. Top and Bake:

Spread the meringue over the chocolate filling, making sure to seal the edges to the crust. Bake for about 10 minutes at 375°F until the meringue is golden brown. Let the pie cool to room temperature, then refrigerate for a few hours to firm up.

Tips for Making the Recipe

• Don’t Overcook the Chocolate Filling: Stir constantly to avoid lumps.
• Seal the Meringue: Make sure the meringue touches the crust all the way around to prevent shrinking.
• Cool Completely: Give the pie time to cool and firm up in the fridge for those perfect slices.

How to Serve

This pie is best served chilled with a hot cup of coffee or tea. For a real treat, add a dollop of whipped cream on the side!

Make Ahead

• To Refrigerate: The pie can be stored in the fridge for up to 3 days. Just be sure to cover it with plastic wrap.
• To Freeze: You can freeze the pie without the meringue topping. Simply add the meringue and bake before serving.

FAQs

Can I use a pre-made pie crust?
Absolutely! Using a store-bought crust can save time, and it still tastes delicious.

Can I make this pie without the meringue?
Yes, you can! If meringue isn’t your thing, feel free to skip it. You’ll still have a creamy, chocolatey pie that’s equally delicious.

How do I know when the meringue is done?
You’ll know it’s ready when the meringue is lightly golden on top and firm to the touch.

Conclusion

There you have it—rich, creamy, and perfectly nostalgic Old Fashioned Chocolate Meringue Pie. It’s the kind of dessert that brings everyone to the table, whether you’re celebrating a holiday or just want to make an ordinary day feel a little more special. Go ahead, give it a try, and watch it disappear in no time!

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