Old-Fashioned Chocolate Meringue Pie

 

Ingredients:

Chocolate Filling

• 1 pre-baked 9-inch pie crust
• 1/4 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 cups whole milk
• 4 large egg yolks (reserve whites for meringue)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Meringue Topping

• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, flour, cocoa powder, and salt.
2. Gradually whisk in the milk until smooth.
3. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Cook for 1 minute, then remove from heat.
5. Whisk a small amount of the hot mixture into the egg yolks to temper them. Gradually whisk the yolks back into the saucepan.
6. Return to medium heat and cook for 2 more minutes, stirring constantly, until thick and glossy.
7. Remove from heat and stir in butter and vanilla until smooth.
8. Pour the hot filling into the pre-baked pie crust.

Make the Meringue

1. Preheat oven to 350°F (175°C).
2. Beat egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
4. Beat in vanilla extract.

Assemble and Bake

1. Spread the meringue over the hot chocolate filling, making sure it touches the crust edges to seal.
2. Create decorative peaks with the back of a spoon.
3. Bake for 12–15 minutes, or until the meringue is lightly golden.
4. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Tips for Best Results

• Always spread meringue over hot filling to prevent weeping.
• Use room-temperature egg whites for maximum volume.
• Slice with a clean, sharp knife for neat servings.

Storage

Store covered in the refrigerator for up to 3 days.