Old Fashioned Chocolate Pie
First, it uses ingredients you already have. Butter, sugar, flour, cocoa powder, milk, eggs. Nothing fancy.
Second, it tastes exactly like the chocolate pies your grandmother made. Rich, creamy, with that perfect meringue on top.
My husband asks for this pie on his birthday every year instead of cake. The kids fight over who gets the last slice.
Recipe Tips for Success
Here’s the most important thing: don’t leave the stove when you’re cooking the filling. I’m serious about this. It will burn, and you’ll have to start over.
Use a wooden spoon and stir constantly. Your arm will get tired. Do it anyway.
The meringue needs to go all the way to the edges of the crust. If you don’t seal it, it’ll shrink and look terrible.
Let’s Talk Ingredients
The pie crust can be store-bought if you want. I won’t tell anyone. Just make sure it’s pre-baked.
Use real butter, not margarine. The flavor difference is huge in something this simple.
Don’t cheap out on the cocoa powder. Get the good stuff. Your pie will taste like cardboard if you use the cheap kind.
Whole milk works best for the filling. It makes everything creamier.
Cream of tartar is not optional for the meringue. It keeps the egg whites stable so they don’t collapse.
How to Make It
Bake your pie crust and let it cool completely.
In a heavy saucepan, whisk together the flour, cocoa powder, and sugar. Get all the lumps out now because you can’t fix them later.
Slowly add the milk, whisking the whole time. Add the egg yolks and whisk them in.
Put the pan on medium heat and start stirring. Don’t stop stirring. Not even for a second.
It’s going to seem like nothing’s happening for the first ten minutes. Then suddenly it’ll start to thicken. Keep going until it coats your spoon thick.
For the meringue, beat the egg whites and cream of tartar until foamy. Slowly add the sugar while beating. Keep going until you get stiff peaks.
Spread the meringue over the filling, making sure to seal the edges. Make some pretty swirls with your spoon.
Bake at 350°F for 10-15 minutes until the meringue is golden brown. Watch it like a hawk because it can burn fast.
Variations to Try
Add a tablespoon of instant coffee to the cocoa mixture for mocha pie. It’s incredible.
Fold in some mini chocolate chips while the filling is still warm.
Skip the meringue and use whipped cream instead. Some people prefer it that way.
Add a pinch of cinnamon to the filling for a little warmth.
Serving Suggestions
Serve this pie cold. It slices better and tastes better that way.
Use a sharp knife dipped in warm water to cut clean slices. Wipe the knife between cuts.
This pie is rich, so small slices are plenty. Though good luck getting people to stick to small slices.
Storage and Freezing
Let the pie cool completely before putting it in the fridge. If you put it in hot, the crust will get soggy.
Cover it loosely with plastic wrap. It’ll keep for three days, but it never lasts that long at my house.
Don’t freeze this pie. The meringue gets weird and watery when you thaw it.
