Old Fashioned Chocolate Meringue Pie
Fair warning: this Old Fashioned Chocolate Meringue Pie is very sweet, very chocolatey, and oh-so rich. It’s a silky chocolate custard of cocoa, cornstarch, and whole milk in a baked shell. That layer is then crowned with fluffy homemade meringue and baked just until it has beautiful golden peaks. This was my Aunt Marjorie’s recipe, and it’s loved by everyone in our family!
Any time you’re heading to a potluck, having a birthday bash, or just want a beautiful dessert to serve family and friends, this pie is a lovely choice. A homemade pie always gives me warm feelings of home, reminding me of childhood family gatherings and holiday dinners.
With so many different fillings and toppings, there’s a pie for even the most choosy eaters. And while I’d never pass up a classic lemon meringue pie, an apple slab pie, or a sour cream peach pie, this chocolate meringue is undoubtedly one of my favorites. It’s pure Southern comfort food.
Fair warning – this pie is really, really rich. You’ll only need a small slice (yeah, right). It easily serves eight but could most definitely stretch to 10.
Recipe Snapshot: Chocolate Meringue Pie
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours, 40 minutes
Servings: 8
Cuisine: American
Cooking Method: Oven/Stovetop
Primary Ingredients: Eggs, sugar, cocoa powder, milk, pie shell
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Just reading this recipe reminds me of my granny’s chocolate pie. Thank you for reminding me of such wonderful memories!”
— Cindy
“This is absolutely the best recipe – identical to my own Grandmother’s – I have worn my copy of hers so thin over the years that I can barely read it – you saved Thanksgiving – thank you!“
— Tracy
What Makes This Recipe Special
The best thing about this pie is the contrast between the two layers. The filling is so very chocolatey and silky, while the meringue on top is fluffy and light. Together they hit a near-perfect balance of flavor and texture.
It’s a very straightforward pie. The filling is just cocoa, sugar, eggs, and milk cooked until smooth and velvety, and the meringue is a few egg whites and sugar beaten to stiff peaks. Simplicity itself!
This is a familiar old dessert. It’s the kind of treat that shows up at Sunday dinners and family get-togethers. Or just because you felt like making a pie on a Wednesday.
Ingredient Notes
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- Eggs – You’ll need three large eggs, at room temperature and separated. The yolks will go into the filling, and the whites become the meringue. Having the whites at room temperature will result in more volume in your meringue.
- Sugar – White, granulated sugar, nothing fancy. I use Domino sugar.
- Unsweetened cocoa powder – You’ll get the best, most traditional flavor from Hershey’s cocoa or Nestle’s cocoa powder.
- Cornstarch – For thickening the filling. Note that some really old recipes use flour to thicken the filling (similar to making the custard for banana pudding). Cornstarch, in my opinion, results in a “cleaner” taste and simplifies the recipe.
- Milk – I recommend whole milk for this recipe and have not tested it with low-fat options.
- Vanilla extract – As always, vanilla brings out the flavor of chocolate.
- Pie shell – You’ll need a baked and cooled deep-dish pie shell ready before you add the filling. If you have a recipe you like, please use it; otherwise, purchase either a frozen or refrigerated pie crust.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 299 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Old Fashioned Chocolate Meringue Pie
The Preliminaries
Before you start making the chocolate custard filling and meringue, you’ll need a baked and cooled deep-dish pie crust ready to go. Use your favorite homemade recipe or a purchased refrigerated pie crust. Bake it according to the package directions, then set it aside to cool while you go on with the recipe.
STEP 1. Preheat the oven to 350 degrees.
Making the Chocolate Custard Pie Filling
STEP 2. In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
STEP 3. In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
STEP 4. Place the saucepan over medium high heat and with a large whisk, gradually add the remaining milk, whisking constantly until well blended.
STEP 5. Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
STEP 6. Add a small amount of the hot mixture to the egg yolks, stirring well.
STEP 7. Add the egg mixture back to the cocoa mixture in the saucepan.
STEP 8. Cook for about 2 minutes, stirring constantly, until the mixture begins to thicken. Remove from the heat and stir in the butter and vanilla.
STEP 9. Pour into the cooked, cooled pie shell.
Make the Meringue
STEP 10. Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the 1/4 cup sugar. Increase speed to high and continue to beat until stiff peaks form.
STEP 11. Immediately spread the meringue onto the hot filling. Bake for 12 to 15 minutes until golden brown on top.
Pro Tip
Allow the pie to cool (refrigerating for several hours is best) before slicing and serving.
- Create a smooth mixture. Stirring the cocoa and cornstarch together with just one cup of milk at the start helps prevent lumps in the filling. Adding all the milk at once can create little clumps that are difficult to whisk out later.
- Cook the filling until nicely thickened. The filling should coat the back of a spoon and running your finger through it should create a line that remains clear. An undercooked filling is the most common reason a chocolate pie won’t set up and turns out runny.
- Room-temperature egg whites and a spotlessly clean bowl. When making meringue, the eggs should be at room temperature to achieve the maximum volume. Before starting to beat the egg whites, make sure the bowl and beaters are very clean. Even the smallest amount of fat, oil, or yolk in the bowl can prevent the egg whites from beating correctly. If you happen to get a small amount of yolk into the whites when separating the eggs, you’ll need to start over (save those for scrambled eggs!) because they’ll almost never whip up into a meringue.
- No, you really don’t need cream of tartar. A lot of meringue recipes call for it, and I know it throws people off that mine doesn’t. None of the cooks in my family ever used it, and our meringues always turned out beautifully. I never even knew what it was until I was grown and cooking in my own kitchen. Egg whites and sugar are really all you need.
- Use a wet knife for clean slices. Run your knife under warm water before each cut, but don’t dry it; just shake off the excess water. The water stops the knife from dragging through the filling and meringue, so every slice comes out neatly.
How to Serve
Give the pie several hours in the fridge to set and chill, then cut it into small slices. A little goes a long way with a pie this rich.
It’s a natural finish to Sunday dinner or a holiday meal, and it travels well to a potluck or covered dish supper as long as you keep it cold until serving. If you’re creating a dessert table, it goes well with the traditional Southern egg custard pie or a coconut meringue pie so guests can try a little sliver of each.
Storing the Pie
Store in the refrigerator, covered, for up to 4 days. I recommend a deep, sealable pie container rather than plastic wrap because the wrap will stick to the meringue.
When it comes to freezing meringue pies, I don’t recommend it. The texture of a meringue changes dramatically when frozen, becoming tough and rubbery. If, however, you don’t mind a tough, rubbery meringue, go right ahead and freeze your pie. Wrap it well and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
Questions and Answers: Old Fashioned Chocolate Meringue Pie
- What’s the difference between chocolate meringue pie and chocolate cream pie?
They both start with a similar chocolate custard, but the topping is what makes them different. A chocolate meringue pie is finished with beaten egg whites and sugar, then baked until the top is golden. A chocolate cream pie skips the oven and gets a mound of whipped cream instead. This recipe is the meringue version, which is how my family has always made it. - Why is my chocolate pie watery?
Occasionally, you may find a watery layer between the filling and topping of any meringue pie. This is referred to as “weeping.” It can occur if the filling is not hot when the meringue is placed on top of it. The meringue needs the heat from a hot filling to cook its underside while the oven cooks the top. To avoid weeping, make sure your filling is hot when you add the meringue and that you put the pie directly into the oven to bake.Add image - How long does it take for egg whites to form stiff peaks?
When using an electric mixer, it usually takes about 4-5 minutes for egg whites to create stiff peaks. If beating by hand with a whisk, it only takes slightly longer. For best results, use a stainless steel or copper bowl when beating a meringue. - What sugar is best to use for making a meringue?
I’m old fashioned, so I’ve always used plain old white granulated sugar. However, you can use powdered sugar if you like. 1 3/4 cups of powdered sugar equals 1 cup of white granulated sugar. - What are those little beads that sometimes form on top of a cooked meringue?
That’s actually sugar syrup that has seeped out during the cooking. It’s quite typical to see beading on more rustic, country-style pies, and it does not bother me in the least. If you insist on having a perfect meringue with no sugar beads on top, you’ll need to try something like an Italian meringue that requires more steps and is stabilized to prevent beading. I kinda like the little beads myself 😊
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Recipe
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Preheat the oven to 350 degrees.
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In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.3 egg yolks
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In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk. 1 cup milk
1 ¼ cups sugar, ½ cup cocoa powder, ¼ teaspoon salt, ⅓ cup cornstarch
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Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cups milk, whisking constantly until well blended.2 cups milk
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Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
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Add a small amount of the hot mixture to the egg yolks, stirring well.
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Add the egg mixture back to the cocoa mixture in the saucepan.
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Cook for about 2 minutes until the mixture begins to thicken, stirring constantly. Remove the pan from the heat and stir in the butter and vanilla.
3 tablespoons butter, 1 ½ teaspoons vanilla
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Pour the chocolate mixture into the cooked, cooled pie shell. (Note: the chocolate mixture should be somewhat thickened but will finish setting up as the pie cools.)
1 9-inch pie shell
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Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the 1/4 cup sugar. Increase speed to high and continue to beat until stiff peaks form.3 egg whites
¼ cup sugar
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Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.
- Use a baked and cooled deep-dish pie shell. Homemade or a purchased frozen or refrigerated crust both work.
- Stir the cocoa and cornstarch into about one cup of the milk first to make a smooth paste, then add the rest. This prevents lumps.
- Whisk constantly and watch the edges and bottom of the pan. A cocoa custard scorches quickly, and you’ll taste it if it does.
- Temper the yolks by stirring in a little of the hot filling before adding them back to the pan, so they blend in smoothly instead of scrambling.
- Cook the filling until it thickens and coats the back of a spoon. Undercooking is the main reason a chocolate pie turns out runny.
- Egg whites must be at room temperature and the bowl completely clean. Any fat, oil, or yolk will keep them from whipping. No cream of tartar needed.
- Spread the meringue over the hot filling, sealing it to the crust, and bake right away to prevent a watery layer from forming.
- Chill the pie several hours before slicing.
- Store covered in the refrigerator up to 4 days; a sealable pie container beats plastic wrap, which sticks to the meringue.
Serving 1sliceCalories 358kcalCarbohydrates 59gProtein 8gFat 10gSaturated Fat 5gPolyunsaturated Fat 4gCholesterol 89mgSodium 214mgFiber 2gSugar 40g
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
