This Old Fashioned Chocolate Pie with Golden Meringue is the ultimate indulgence—a velvety, rich chocolate filling nestled in a flaky pie crust and topped with a cloud-like meringue that’s toasted to golden perfection. This classic dessert is a throwback to simpler times, when homemade pies were the star of every holiday table or Sunday dinner. With its decadent chocolate layer and airy, sweet meringue, this pie is sure to become a family favorite. Let’s bake up this dreamy treat and bring a touch of nostalgia to your dessert spread!
Why You’ll Love This Recipe
- Rich & Decadent: The silky chocolate filling is made with real chocolate and cream for an unforgettable taste.
- Golden Meringue Magic: The fluffy, toasted meringue adds sweetness and a beautiful finishing touch.
- Classic Comfort: A timeless dessert that’s perfect for holidays, celebrations, or just because.
- Customizable: Add a sprinkle of sea salt, a drizzle of caramel, or a dash of espresso powder for extra flair.
Ingredients You’ll Need
For the Pie Crust:
- 1 (9-inch) store-bought or homemade pie crust (blind-baked according to instructions)
For the Chocolate Filling:
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 cups whole milk
- 2 large egg yolks
- 2 oz semi-sweet chocolate, finely chopped (or dark chocolate for a richer flavor)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). If using a homemade pie crust, blind-bake it according to your recipe and let it cool slightly.
2. Make the Chocolate Filling
- In a medium saucepan, whisk together the sugar, flour, cocoa powder, and salt.
- Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 8–10 minutes).
- In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking in about 1/2 cup of the hot mixture, then return the tempered yolks to the saucepan.
- Cook for an additional 2 minutes, stirring constantly, until the filling is thick and glossy.
- Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and fully combined.
- Pour the chocolate filling into the prepared pie crust and smooth the top with a spatula. Set aside while you prepare the meringue.
3. Make the Meringue
- In a large mixing bowl (or the bowl of a stand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
- Gently fold in the vanilla extract.
