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Homemade Old-Fashioned Chocolate Meringue Pie photo

Old-Fashioned Chocolate Meringue Pie

This Old-Fashioned Chocolate Meringue Pie is a nostalgic treat! With a rich chocolate filling and fluffy meringue, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 to 4 tablespoons ice water
For the Chocolate Filling:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup evaporated milk
  • 4 extra-large egg yolks beaten
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
For the Meringue:
  • 5 extra-large egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Double Boiler or Saucepan
  • Electric mixer
  • Baking sheet

Method
 

Make Old-Fashioned Chocolate Meringue Pie: A Simple Method
  1. Step 1: Prepare the Pie Crust - In a large mixing bowl, combine the all-purpose flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
  2. Step 2: Roll Out the Dough - On a floured surface, roll out the chilled dough to fit your pie pan. Transfer the crust to the pie pan, trimming any excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling, then place it in the refrigerator while you prepare the filling.
  3. Step 3: Make the Chocolate Filling - In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Gradually stir in the whole milk and evaporated milk. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
  4. In a separate bowl, beat the egg yolks. Slowly whisk in about 1 cup of the hot chocolate mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan, cooking for an additional 2 minutes. Remove from heat and stir in the butter and vanilla extract.
  5. Step 4: Fill the Pie Crust - Pour the chocolate filling into the prepared pie crust, smoothing it out evenly. Allow it to cool slightly while you prepare the meringue.
  6. Step 5: Make the Meringue - In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy.
  7. Step 6: Top the Pie with Meringue - Spread the meringue over the chocolate filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls for a decorative touch.
  8. Step 7: Bake - Preheat your oven to 350°F (175°C) and bake the pie for 10-15 minutes, or until the meringue is golden brown. Remove from the oven and let it cool at room temperature for a few hours before slicing.

Notes

  • Ensure the pie crust is chilled for a flaky texture.
  • Use room temperature egg whites for better meringue consistency.
  • Seal the meringue to the filling to avoid weeping.
  • Store leftovers in the refrigerator for up to 3 days.