Old-Fashioned Chocolate Meringue Pie

WANT TO SAVE THIS RECIPE?

Silky, rich, and crowned with fluffy peaks of golden meringue, this Old-Fashioned Chocolate Meringue Pie brings serious dessert nostalgia. It’s the kind of pie that instantly takes you back to family gatherings and Sunday suppers, when a homemade dessert was always waiting in the kitchen. The combination of velvety chocolate filling and light-as-air meringue creates a comforting contrast of textures that makes every bite feel indulgent yet familiar.

This classic Southern pie is all about balance: a buttery, flaky crust holds a glossy chocolate custard that’s not too sweet and not too bitter. Then, it’s all topped with a cloud of meringue that toasts beautifully in the oven. Whether you’re serving it for the holidays or just because, this pie is proof that some traditions are worth keeping around.

---

Preparation Phase & Tools to Use

Before diving into the baking, let’s talk about what you’ll need. Preparation is key to achieving the dreamy layers of this pie, and the right tools make a world of difference.

• Saucepan: Crucial for preparing the chocolate custard, which needs slow, even heat to thicken without burning.
• Whisk: Ensures a smooth custard and helps incorporate ingredients without lumps.
• Electric mixer: Whipping egg whites to stiff peaks for the meringue is nearly impossible by hand—an electric mixer (stand or hand-held) makes it effortless.
• Pie dish: A 9-inch ceramic or glass pie dish holds the crust and filling and ensures even baking.
• Rubber spatula: Helpful for spreading the meringue evenly and creating those signature toasted peaks.
• Baking weights or dried beans: For blind-baking the crust, which prevents soggy bottoms.

---

Ingredients for the Old-Fashioned Chocolate Meringue Pie

• Pie crust: The sturdy base that supports the rich filling and airy meringue.
• Egg yolks: Provide richness to the chocolate custard and help it set properly.
• Granulated sugar: Sweetens both the chocolate filling and meringue.
• Cornstarch: Thickens the custard while keeping it silky-smooth.
• Cocoa powder: Adds deep chocolate flavor without being overly sweet.
• Milk: The liquid foundation for the custard; whole milk gives it a creamy consistency.
• Butter: Enriches the chocolate filling and enhances its smooth texture.
• Vanilla extract: Boosts the overall flavor profile of both filling and meringue.
• Egg whites: Whipped into meringue, they create the signature fluffy topping.
• Cream of tartar: Stabilizes the egg whites and helps the meringue hold its peaks.

---

How To Make the Old-Fashioned Chocolate Meringue Pie

Step 1: Blind Bake the Crust

Preheat the oven and prepare your pie crust. Line it with parchment paper and fill with baking weights. Bake until golden, then let it cool.

Step 2: Make the Chocolate Custard

In a saucepan, whisk together sugar, cornstarch, cocoa powder, egg yolks, and milk. Cook over medium heat until thickened. Remove from heat and stir in butter and vanilla. Pour into the baked pie shell.

Step 3: Whip the Meringue

Beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks hold.

Step 4: Top and Bake

Spread the meringue over the hot custard, sealing to the crust edges. Use the back of a spoon to create peaks. Bake until golden brown.

Step 5: Cool and Serve

Let the pie cool completely before slicing. This helps the custard set and makes for clean, beautiful slices.

---

How to Serve and Store Your Old-Fashioned Chocolate Meringue Pie

Serve this pie chilled or at room temperature, depending on your preference. A clean, sharp knife dipped in hot water helps make smooth cuts without dragging the meringue.

To store leftovers, keep the pie loosely covered in the refrigerator for up to 3 days. Avoid plastic wrap touching the meringue to prevent it from weeping or deflating. For best results, enjoy within the first two days.

---

Frequently Asked Questions

How do I prevent the meringue from shrinking?

Make sure to spread the meringue all the way to the crust edge to seal it completely. This prevents it from pulling back while baking.

Can I use a store-bought crust?

Absolutely. While homemade crust adds charm, a high-quality store-bought crust will work just fine.

Why is my custard lumpy?

Lumps usually come from overheating or not whisking consistently. Keep the heat moderate and whisk continuously.

Can I make this pie a day ahead?

Yes! It’s actually better when made a few hours in advance to give the custard time to set. Just refrigerate once cooled.

What’s the best cocoa powder to use?

Use unsweetened cocoa powder—Dutch-process or natural cocoa both work, depending on your flavor preference.

Is it okay to torch the meringue instead of baking it?

Yes, a kitchen torch can be used for a quick toast, but baking helps better seal and stabilize the meringue.

---

Want More Pie Ideas with a Classic Twist?

If you love this Old-Fashioned Chocolate Meringue Pie, you might enjoy these other sweet treats:

• Old-Fashioned Blackberry Cobbler Recipe for a juicy, fruit-filled dessert.
• Strawberry Cheesecake Dump Cake when you’re craving something rich and easy.
• Paula Deen’s 5-Minute Fudge for a quick chocolate fix.
• Coconut Snowballs if you’re looking for a festive bite.
• Lemon Blueberry Loaf to pair tangy citrus with sweet berries.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you add a touch of espresso to deepen the chocolate? Maybe you topped it with shaved chocolate curls? I love hearing your creative spins on the classics.

Let’s keep the tradition of delicious homemade pies going strong—one slice at a time.

---

Print

WANT TO SAVE THIS RECIPE?