Old Fashioned Chocolate Meringue Pie

Why You’ll Love This Recipe

Old Fashioned Chocolate Meringue Pie is a timeless Southern dessert that combines a rich, velvety chocolate custard filling with a light and fluffy meringue topping, all nestled in a buttery pie crust. It’s the perfect blend of creamy, sweet, and airy textures, ideal for holidays, family gatherings, or anytime you crave a nostalgic, made-from-scratch treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pre-baked pie crustgranulated sugarall-purpose flourcornstarchsaltwhole milkegg yolksunsweetened cocoa powdervanilla extractunsalted butteregg whitescream of tartaradditional sugar for meringue

directions

In a medium saucepan, whisk together sugar, flour, cornstarch, salt, and cocoa powder.

Gradually whisk in milk until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, beat the egg yolks lightly. Slowly add a bit of the hot chocolate mixture to temper the yolks, then return everything to the saucepan.

Continue cooking for 2–3 more minutes, stirring constantly. Remove from heat and stir in vanilla extract and butter until smooth.

Pour the chocolate filling into the pre-baked pie crust and spread evenly.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Spread the meringue over the hot chocolate filling, sealing the edges to the crust to prevent shrinking.

Bake in a preheated 350°F (175°C) oven for 12–15 minutes, or until the meringue is golden brown.

Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe yields one 9-inch pie (8 servings).
Preparation time: 20 minutes
Cooking time: 20 minutes
Baking time: 12–15 minutes
Cooling and chilling time: 2–3 hours
Total time: 3–3.5 hours

Variations

Add a pinch of cinnamon to the chocolate filling for a spiced twist.
Use dark chocolate or chocolate chips for a richer flavor.
Top with chocolate shavings or a dusting of cocoa powder for extra elegance.
Substitute a graham cracker crust for a different texture.

storage/reheating

Store the pie in the refrigerator, loosely covered, for up to 3 days.
Avoid freezing, as meringue does not hold up well when thawed.
To enjoy warm, heat individual slices gently in the microwave for 10–15 seconds.

FAQs

What makes this a “traditional” chocolate meringue pie?
It uses basic pantry staples, a stovetop custard, and classic meringue—all from scratch.

Why did my meringue weep?
Weeping can happen if the meringue is not sealed to the crust or if it’s undercooked. Bake until golden brown.

Can I use a store-bought crust?
Yes, a pre-baked store-bought crust works just fine for convenience.

Can I make this pie ahead of time?
Yes, but it’s best eaten within 24 hours for optimal meringue texture.

Can I skip the meringue?
You can, but then it’s just a chocolate cream pie. Still delicious, though different.

What’s the best way to slice this pie cleanly?
Use a hot, wet knife and wipe between cuts for neat slices.

Can I use non-dairy milk?
Full-fat alternatives like oat or almond milk can work, but the texture may vary.

Why is my filling lumpy?
Be sure to whisk constantly and temper the yolks properly to avoid curdling.

Is this pie gluten-free?
Use cornstarch only and a gluten-free crust to make it gluten-free.

Can I use a torch to brown the meringue?
Yes, a kitchen torch is an option if you prefer not to use the oven.

Conclusion

Old Fashioned Chocolate Meringue Pie brings together silky chocolate and airy meringue in a nostalgic, homemade dessert that’s as beautiful as it is delicious. Whether you’re reviving a family tradition or trying it for the first time, this classic pie is sure to impress with its rich flavor and elegant presentation.

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