Old Fashioned Chocolate Pie with Golden Meringue

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There’s something truly magical about a slice of Old-Fashioned Chocolate Pie with a perfectly golden meringue. This timeless dessert brings back memories of family gatherings and cozy evenings, where every bite is a perfect mix of creamy chocolate, flaky crust, and fluffy, caramelized meringue. It’s the kind of treat that feels like a warm hug, rich in tradition and flavor.

The Nostalgia of Homemade Chocolate Pie

Chocolate pie is a beloved classic, cherished for its smooth, velvety filling and the delicate balance of textures. This recipe celebrates the art of homemade pies with a rich chocolate custard base nestled in a buttery, flaky crust. But what truly elevates it is the meringue topping, whipped to perfection and toasted to a golden hue that’s as inviting as it is delicious.

Whether served at holidays, Sunday dinners, or as a sweet surprise, this pie is always a crowd-pleaser. With its luxurious chocolate flavor and light, airy meringue, it’s a dessert that brings generations together. If you’ve never made one before, don’t worry—this recipe breaks it down step by step, so you can bake like a pro and create memories to savor.

Ingredients for Old-Fashioned Chocolate Pie with Golden Meringue

To create this delicious and comforting dessert, you’ll need a mix of pantry staples and a bit of love. Here’s everything you need to make both the luscious chocolate filling and the golden meringue topping.

The Pie Crust:

• 1 pre-baked pie crust (store-bought or homemade) – Ensure it’s fully baked and cooled before adding the filling.

The Chocolate Filling:

• 1 cup granulated sugar – Sweetens the custard and balances the cocoa’s richness.
• 1/3 cup unsweetened cocoa powder – Provides that deep chocolate flavor.
• 1/4 cup cornstarch – Thickens the filling to a creamy consistency.
• 1/4 tsp salt – Enhances the overall flavor of the custard.
• 3 cups whole milk – Creates a rich, creamy texture.
• 4 large egg yolks – Gives the custard its smooth, velvety texture.
• 2 tbsp unsalted butter – Adds silkiness and richness.
• 1 tsp pure vanilla extract – Elevates the flavor with a hint of warmth.

The Meringue Topping:

• 4 large egg whites – The foundation for a fluffy meringue.
• 1/4 tsp cream of tartar – Stabilizes the egg whites, ensuring the meringue holds its shape.
• 1/2 cup granulated sugar – Sweetens the meringue and helps it caramelize in the oven.

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How to Make Old-Fashioned Chocolate Pie with Golden Meringue

Making this pie involves a few key steps, but each one is straightforward. Follow these directions to ensure your pie is as perfect as can be.

Ingredients for Old-Fashioned Chocolate Pie with Golden Meringue

To create this delicious and comforting dessert, you’ll need a mix of pantry staples and a bit of love. Here’s everything you need to make both the luscious chocolate filling and the golden meringue topping.

For the Pie Crust:

• 1 pre-baked pie crust (store-bought or homemade) – Ensure it’s fully baked and cooled before adding the filling.

For the Chocolate Filling:

• 1 cup granulated sugar – Sweetens the custard and balances the cocoa’s richness.
• 1/3 cup unsweetened cocoa powder – Provides that deep chocolate flavor.
• 1/4 cup cornstarch – Thickens the filling to a creamy consistency.
• 1/4 tsp salt – Enhances the overall flavor of the custard.
• 3 cups whole milk – Creates a rich, creamy texture.
• 4 large egg yolks – Gives the custard its smooth, velvety texture.
• 2 tbsp unsalted butter – Adds silkiness and richness.
• 1 tsp pure vanilla extract – Elevates the flavor with a hint of warmth.

For the Meringue Topping:

• 4 large egg whites – The foundation for a fluffy meringue.
• 1/4 tsp cream of tartar – Stabilizes the egg whites, ensuring the meringue holds its shape.
• 1/2 cup granulated sugar – Sweetens the meringue and helps it caramelize in the oven.

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How to Make Old-Fashioned Chocolate Pie with Golden Meringue

Making this pie involves a few key steps, but each one is straightforward. Follow these directions to ensure your pie is as perfect as can be.

Step 1: Prepare the Crust

• If you haven’t already, pre-bake your pie crust according to its instructions (or your recipe). Allow it to cool completely before adding the chocolate filling.

Step 2: Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Slowly stir in the milk, ensuring no lumps form.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble. This should take about 8–10 minutes.
3. Reduce the heat to low and cook for 2 more minutes, stirring continuously. Remove the pan from the heat.
4. In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks to temper them, then whisk the tempered yolks back into the saucepan.
5. Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly.
6. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
7. Pour the filling into the pre-baked pie crust, spreading it out evenly. Let it cool slightly while you prepare the meringue.

Step 3: Make the Meringue Topping

1. Preheat your oven to 350°F (175°C).
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Step 4: Assemble the Pie

Spoon the meringue over the chocolate filling, spreading it to cover the entire surface and sealing it to the edges of the crust to prevent shrinking. Use the back of a spoon to create decorative peaks or swirls.

Step 5: Bake the Pie

Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.

Step 6: Cool and Serve

Remove the pie from the oven and allow it to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to allow the filling to set. Slice and enjoy!

If you haven’t already, pre-bake your pie crust according to its instructions (or your recipe). Allow it to cool completely before adding the chocolate filling.

Step 2: Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Slowly stir in the milk, ensuring no lumps form.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble. This should take about 8–10 minutes.
3. Reduce the heat to low and cook for 2 more minutes, stirring continuously. Remove the pan from the heat.
4. In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks to temper them, then whisk the tempered yolks back into the saucepan.
5. Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly.
6. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
7. Pour the filling into the pre-baked pie crust, spreading it out evenly. Let it cool slightly while you prepare the meringue.

Step 3: Make the Meringue Topping

1. Preheat your oven to 350°F (175°C).
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Step 4: Assemble the Pie

Spoon the meringue over the chocolate filling, spreading it to cover the entire surface and sealing it to the edges of the crust to prevent shrinking. Use the back of a spoon to create decorative peaks or swirls.

Step 5: Bake the Pie

Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.

Step 6: Cool and Serve

Remove the pie from the oven and allow it to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to allow the filling to set. Slice and enjoy!

How Long to Bake the Meringue-Topped Chocolate Pie

The baking process for the meringue is a crucial step in achieving that signature golden topping. While the chocolate filling has already been cooked on the stovetop, baking is all about setting the meringue and giving it that caramelized finish. Here’s how to time it just right:

• Meringue Baking Time: Bake the pie at 350°F (175°C) for 10–12 minutes, or until the meringue turns a golden brown with lightly toasted peaks.
• Keep a close eye during the last few minutes to prevent over-browning. Every oven is slightly different, so it’s better to check early and often.

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How to Store Leftovers

If you’re lucky enough to have leftovers, here’s how to store your pie to maintain its flavor and texture:

In the Refrigerator:

• Storage Time: Store the pie in the refrigerator for up to 3 days.
• Storage Tips: Cover the pie loosely with plastic wrap or foil to protect the meringue. Avoid pressing down too tightly, as it can damage the peaks.

Freezing Chocolate Pie (Without Meringue):

• While the chocolate filling freezes well, meringue does not hold up to freezing and thawing. If you plan to make the pie ahead for freezing, prepare the crust and chocolate filling, freeze it, and add the meringue fresh after thawing.
• Freezing Instructions: Wrap the pie (without meringue) tightly in plastic wrap and then in foil. Store in the freezer for up to 1 month. Thaw overnight in the refrigerator before adding the meringue and baking.

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Tips for Perfect Chocolate Pie

Here are a few extra tips to ensure your pie is flawless every time:

• Prevent Weeping Meringue: To avoid a watery layer between the meringue and filling, spread the meringue over the filling while it’s still warm. This helps it adhere properly.
• Achieve Stiff Peaks: Beat the egg whites to stiff peaks, but avoid over-mixing, as it can cause the meringue to collapse. The texture should be glossy and hold sharp peaks when the beaters are lifted.
• Even Meringue Toasting: For a more uniform golden color, rotate the pie halfway through baking.
• Choose the Right Cocoa: Use high-quality unsweetened cocoa powder for a rich, chocolatey flavor.
• Make it Fancy: Sprinkle a little grated chocolate or chocolate curls over the meringue just before serving for an elegant touch.

With these tips in hand, your Old-Fashioned Chocolate Pie with Golden Meringue will be the star of the dessert table!

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