This Old Fashioned Chocolate Meringue Pie is one of those nostalgic desserts thatโll transport you right back to grandmaโs kitchen! I made it last weekend, and let me tell youโit 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. Itโs the kind of dessert that makes you slow down and savor every bite.
Why Youโll Love This Recipe
- Old-Fashioned Charm: This recipe has been passed down through generations for a reasonโitโs 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 itโs great to prep in advance for gatherings.
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.
- ยฝ 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.
- ยฝ 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 youโll 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 ยผ cup of sugar and the water. Once smooth, whisk in the flour, additional ยฝ 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 donโt 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 375ยฐF 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
- Donโt 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 isnโt your thing, feel free to skip it. Youโll still have a creamy, chocolatey pie thatโs equally delicious.
How do I know when the meringue is done?
Youโll know itโs ready when the meringue is lightly golden on top and firm to the touch.
Conclusion
There you have itโrich, creamy, and perfectly nostalgic Old Fashioned Chocolate Meringue Pie. Itโs the kind of dessert that brings everyone to the table, whether youโre 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!
Print
Old Fashioned Chocolate Meringue Pie Recipe
- Prep Time: 30 minutes
- Cooling Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Old Fashioned Chocolate Meringue Pie features a rich, homemade chocolate filling topped with a fluffy, golden meringue. Itโs the perfect nostalgic dessert, combining creamy chocolate with a light, airy meringue. This pie is a great centerpiece for any gathering or holiday celebration!
Ingredients
For the Chocolate Filling:
- 1 pie crust (pre-baked)
- 2 ounces unsweetened baking chocolate
- 3/4 cup granulated sugar, divided
- 1/3 cup water
- 6 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 3 large eggs, separated (or 4 medium eggs)
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 3 large egg whites (reserved from the separated eggs)
- 3 Tablespoons granulated sugar
- 1/2 teaspoon cream of tartar
Instructions
Make the Chocolate Filling:
- Pre-bake the Pie Crust:
Bake the pie crust as directed on the package or recipe. If there is a range of time, bake for the shorter time, as it will go back in the oven with the filling and meringue. Set aside to cool. - Prepare the Filling:
Separate the 3 eggs. Set the egg whites aside for the meringue.
In a large saucepan, combine the unsweetened chocolate, ยผ cup sugar, and water. Cook over medium heat until the chocolate melts and the mixture is smooth, stirring occasionally.
Add the flour, remaining ยฝ cup of sugar, salt, and milk to the saucepan, whisking until the mixture is smooth. Cook over medium heat, stirring constantly for 12-15 minutes, until the mixture thickens and becomes a deep brown color. - Temper the Egg Yolks:
In a small bowl, whisk the egg yolks until smooth. Gradually add two ladles of the hot chocolate mixture, one at a time, into the yolks, whisking quickly to combine and prevent curdling.
Pour the tempered egg yolks back into the saucepan with the chocolate mixture, stirring constantly until fully combined. - Finish the Filling:
Add the vanilla extract and butter to the saucepan, stirring until the mixture is thick and smooth.
Pour the chocolate filling into the pre-baked pie crust, spreading it evenly. Set aside while preparing the meringue.
Make the Meringue Topping:
- Beat the Egg Whites:
In a clean mixing bowl, beat the reserved egg whites until they start to become foamy and bubbly.
Add the cream of tartar and continue mixing until soft peaks form. - Add the Sugar:
Gradually add the 3 Tablespoons of sugar, 1 tablespoon at a time, and continue beating until the egg whites hold stiff, glossy peaks. - Assemble and Bake:
Gently spread the meringue over the chocolate filling, making sure to extend it to the edges and slightly over the crust to seal in the filling.
Bake at 375ยฐF (or according to the temperature specified for the pie crust) for about 10 minutes, or until the meringue is lightly browned on top. - Cool and Serve:
Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the pie for a few hours to let the filling set before serving.
Notes
- Storage: Store the pie covered in the refrigerator for up to 3 days.
- Meringue Tip: Spreading the meringue to touch the crust helps prevent shrinking and ensures a better seal over the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 35g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
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