Old-Fashioned Chocolate Meringue Pie

A rich, silky chocolate custard in a buttery crust, topped with perfectly golden meringue—pure nostalgia in every bite. This timeless dessert is the kind of recipe that’s been passed down for generations, made with simple pantry ingredients and lots of love. It’s the ultimate comfort dessert for holidays, Sunday dinners, or whenever you crave something sweet, chocolatey, and soul-satisfying.

Why This Pie Is a Classic

There’s something magical about old-fashioned pies, especially chocolate ones. The luxurious custard filling, velvety smooth and deeply cocoa-flavored, is the heart of this dessert. Topped with a cloud of soft, sweet meringue that browns beautifully in the oven, it creates a contrast of textures and flavors that’s hard to beat. All this goodness sits in a flaky, buttery crust that holds everything together perfectly.

Whether you’re baking this pie for your family or bringing it to a potluck, it’s guaranteed to get rave reviews. Let’s dive into every detail so you can recreate this iconic dessert in your own kitchen.

• Preparation Time: 25 minutes
• Cook Time: 30 minutes
• Cooling & Chilling Time: 5 hours (2 hours cooling + 3 hours chilling)
• Total Time: Approx. 5 hours 55 minutes
• Calories: ~385 kcal per slice (based on 8 slices)

For the Chocolate Filling:

• 1 pre-baked 9-inch pie crust
• ¼ cup (or ½ stick) unsalted butter
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 cups whole milk
• 3 egg yolks (reserve the whites for meringue)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Meringue Topping:

• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ¼ teaspoon vanilla extract (optional)

Stage 1: Make the Chocolate Filling

1. In a medium saucepan, melt the butter over medium-low heat.
2. In a separate mixing bowl, whisk together the sugar, flour, cocoa powder, and salt until well combined.
3. Gradually stir the dry mixture into the melted butter, forming a smooth paste.
4. Slowly pour in the milk while whisking constantly to avoid any lumps.
5. Increase the heat to medium and cook the mixture, stirring continuously, until it thickens and comes to a gentle boil. This will take about 5–7 minutes.
6. Continue cooking for another 2 minutes, still stirring.
7. In a small bowl, lightly beat the egg yolks. Gradually whisk in a few spoonfuls of the hot mixture to temper the eggs.
8. Pour the tempered yolks back into the saucepan and stir for another 2 minutes until the filling is thick and velvety.
9. Remove the pan from heat and stir in the vanilla extract.
10. Pour the hot chocolate custard into your pre-baked pie crust. Set aside while you prepare the meringue.

Stage 2: Prepare the Meringue

1. Preheat your oven to 350°F (175°C).
2. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating continuously. Increase the speed to high and beat until stiff, glossy peaks form (about 5–7 minutes).
4. If using, fold in the vanilla extract.

Stage 3: Assemble & Bake the Pie

1. Spoon the meringue over the hot chocolate filling, starting from the edges and working your way in. Make sure the meringue touches the crust all the way around—this prevents shrinking during baking.
2. Use the back of a spoon to create decorative peaks and swirls.
3. Bake the pie in the preheated oven for 12–15 minutes, or until the meringue is golden brown.
4. Remove the pie from the oven and let it cool completely on a wire rack for about 2 hours.
5. Transfer to the refrigerator and chill for at least 3 hours (or overnight) to allow the custard to set completely before slicing.

• Temper your egg yolks carefully: Adding hot custard to the eggs slowly is key. Rushing this step could result in scrambled eggs.
• Cook the filling until it’s very thick: If it’s too runny when poured into the crust, it won’t set properly.
• Meringue must go on hot filling: This helps the meringue adhere better and prevents it from separating or weeping.
• Beat meringue to stiff peaks: This ensures the topping holds its shape and doesn’t collapse.
• Seal the meringue to the crust: This prevents it from shrinking during baking.
• Cool fully before chilling: The custard continues to set as it cools. Rushing it can cause texture issues.
• Bake on a dry day if possible: High humidity affects meringue stability.
• Use a serrated knife to slice: Dip it in hot water and wipe dry between slices for clean cuts.

• Store leftovers loosely covered in the refrigerator.
• Best enjoyed within 3 days.
• Do not freeze, as meringue texture deteriorates.

• Serve chilled, straight from the refrigerator.
• Pairs beautifully with a cup of espresso or a glass of milk.
• For a fancy twist, add chocolate shavings or a dusting of cocoa powder before serving.

This old-fashioned chocolate meringue pie is more than just dessert—it’s a taste of tradition. Whether it reminds you of your grandmother’s kitchen or becomes a new holiday staple, this pie is always a crowd-pleaser. With its creamy chocolate base and fluffy meringue crown, it strikes the perfect balance between rich and light, sweet and airy.

Bake this pie when you want to create something memorable. It’s not just about indulging your sweet tooth—it’s about celebrating the joys of homemade comfort food. Happy baking!