Exact Measurements (List)
For the pie:
- 1 pre-baked pie crust
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the meringue:
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
This pie takes me right back to Sunday dinners at my grandmother’s house. The kitchen smelled like heaven, and there was always a chocolate pie cooling on the windowsill. Some things are worth doing the old-fashioned way.
FAQ About My Chocolate Pie Recipe
Why does my chocolate pie get watery?
Usually it’s the meringue weeping. This happens when you overbake it or don’t dissolve the sugar completely.
Make sure the sugar is fully mixed in before you stop beating. It shouldn’t feel grainy.
Don’t bake the meringue too long. As soon as it’s golden, take it out.
Should chocolate pie be refrigerated?
Yes, but not while it’s hot. Let it cool on the counter first, then refrigerate.
Hot pie in the fridge equals soggy crust. Nobody wants that.
Can I use cocoa powder instead of chocolate?
That’s what this recipe uses. Unsweetened cocoa powder, not hot chocolate mix.
Good cocoa powder makes all the difference. Spend the extra two dollars.
What if my filling is lumpy?
You can strain it through a fine mesh strainer while it’s still hot. But honestly, if it’s really lumpy, you probably need to start over.
This is why you whisk the dry ingredients first and stir constantly while cooking.
How do I know when the filling is thick enough?
It should coat the back of a spoon and hold its shape when you drag your finger through it.
If you’re not sure, cook it a little longer. Thin filling won’t set up properly.
