Name: Old Fashioned Chocolate Pie With Golden Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 baked pie crust; ¼ cup butter; 1 cup sugar (for filling); ¼ cup flour; ½ cup cocoa powder; 2 cups milk; 3 egg yolks; 1 teaspoon vanilla extract; 3 egg whites; ¼ teaspoon cream of tartar; ½ cup sugar (for meringue)

A velvety chocolate filling topped with a cloud of golden, toasted meringue nestled in a flaky crust – this classic chocolate pie is the perfect blend of rich chocolate indulgence and light, airy sweetness. This nostalgic dessert brings back memories of family gatherings and holidays while satisfying even the most discerning chocolate lover’s cravings.

Why You’ll Love This Recipe

This chocolate pie recipe strikes the perfect balance between simplicity and sophistication. The smooth, pudding-like chocolate filling provides a deep cocoa flavor without being overly sweet, while the billowy meringue topping adds a delightful textural contrast. It’s an impressive dessert that doesn’t require advanced baking skills, making it perfect for both special occasions and weekend treats. The classic combination of chocolate filling with that signature golden meringue creates a dessert that’s both visually stunning and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust serves as the foundation for this dessert, providing a crisp, flaky contrast to the smooth filling. You can use store-bought for convenience or make your own from scratch for that homemade touch.
Butter enriches the chocolate filling with a silky mouthfeel and adds depth to the chocolate flavor. It creates that luxurious texture that makes this pie so irresistible.
Sugar appears twice in this recipe – first to sweeten the chocolate filling and then to create a stable, glossy meringue. It balances the bitterness of the cocoa powder perfectly without making the dessert cloying.
All-purpose flour acts as a thickening agent for the chocolate filling, giving it that perfect pudding-like consistency that’s firm enough to slice cleanly yet soft enough to melt in your mouth.
Cocoa powder is the star ingredient, providing that deep, rich chocolate flavor. Use a good quality cocoa powder for the best taste; Dutch-processed will give a smoother, less acidic chocolate flavor, while natural cocoa offers a more intense chocolate experience.
Milk forms the liquid base of the filling, creating a creamy texture. Whole milk works best for richness, but 2% will also work well.
Egg yolks enrich the chocolate filling and help it set properly. They add a custard-like quality and a velvety texture that’s signature to traditional chocolate pies.
Vanilla extract enhances the chocolate flavor with its warm, aromatic notes. It adds depth and complexity to the filling that makes it truly irresistible.
Egg whites are whipped to create the cloud-like meringue topping. Fresh eggs at room temperature will whip up to the greatest volume.
Cream of tartar stabilizes the egg whites as they’re beaten, helping to create a more stable meringue that won’t weep or deflate as easily.

Directions

Prepare and bake the pie crust according to package or homemade recipe instructions. Allow it to cool completely.
In a saucepan, whisk together cocoa powder, 1 cup sugar, and flour. Slowly add milk while whisking until smooth.
Stir in egg yolks and butter. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.
Pour the warm chocolate filling into the cooled pie crust and smooth the top.
In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add ½ cup sugar while continuing to beat until stiff, glossy peaks form.
Spread the meringue evenly over the chocolate filling, sealing it to the edges of the crust.
Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is golden brown.
Let the pie cool completely at room temperature before slicing and serving.

Servings and Timing

This chocolate pie recipe yields 8 generous servings, making it perfect for family gatherings or dinner parties. Preparation takes approximately 15 minutes, with 30 minutes of cooking time, for a total time of 45 minutes. Each slice contains approximately 350 calories, offering a reasonable indulgence for a special dessert. Keep in mind that the pie will need additional cooling time before serving, so plan to make it at least a few hours before you intend to serve it.

Variations

Chocolate Mousse Pie: For a lighter texture, fold in 1 cup of whipped cream to the cooled chocolate filling before adding it to the crust.
Chocolate Peanut Butter Pie: Spread a thin layer of creamy peanut butter on the bottom of the cooled crust before adding the chocolate filling.
Mint Chocolate Pie: Add ½ teaspoon of mint extract to the chocolate filling for a refreshing twist.
Double Chocolate Pie: Use a chocolate cookie crust instead of traditional pie crust for chocolate lovers.
Mexican Chocolate Pie: Add ½ teaspoon of cinnamon and a pinch of cayenne pepper to the filling for a warming, spiced version.
Chocolate Coconut Pie: Add ½ cup of toasted coconut flakes to the filling and sprinkle some on top of the meringue before baking.

Storage/Reheating

Store your chocolate meringue pie loosely covered in the refrigerator for up to 3 days. Avoid tight plastic wraps as they can cause the meringue to become soggy. The meringue may weep slightly after the first day, but the pie will still taste delicious.
This pie is best served at room temperature, so remove it from the refrigerator about 30 minutes before serving. Reheating is not recommended as it can cause the meringue to break down and the filling to become too soft.
If you’d like to prepare components ahead of time, you can bake the crust 1-2 days in advance and store it at room temperature in an airtight container. The chocolate filling can be made a day ahead and stored in the refrigerator with plastic wrap pressed directly on its surface to prevent skin formation. Add the filling to the crust and prepare the meringue fresh on the day you plan to serve it.

FAQs

Why did my meringue weep or shrink?

Meringue can weep (develop water droplets) or shrink for several reasons. Make sure to spread the meringue over warm filling and seal it to the edges of the crust. Also, avoid overbeating the egg whites and be sure to add sugar gradually during beating. Humidity can also affect meringue, so try to make it on a less humid day if possible.

Can I use a store-bought graham cracker crust instead?

Absolutely! A graham cracker crust works wonderfully with this chocolate filling and provides a nice textural contrast. You can also try an Oreo cookie crust for a double chocolate experience.

How do I know when my chocolate filling is thick enough?

The filling should coat the back of a spoon and when you run your finger through it, it should leave a clear path that doesn’t immediately fill in. It should have the consistency of a thick pudding. Remember that it will continue to thicken as it cools.

Can I make this pie without meringue?

Yes, you can skip the meringue and top the pie with whipped cream instead. Allow the chocolate filling to cool completely in the crust, then top with freshly whipped cream just before serving.

How can I prevent a soggy bottom crust?

Blind bake your crust thoroughly before adding the filling. You can also brush the inside of the baked crust with a thin layer of egg white while it’s still hot, which creates a seal against the moist filling.

Can I use dark chocolate instead of cocoa powder?

While this recipe is designed for cocoa powder, you could substitute 4 ounces of melted unsweetened or dark chocolate for the cocoa powder. Reduce the butter to 2 tablespoons if you make this substitution.

My meringue browned too quickly in the oven. What went wrong?

Your oven may be running hot or the pie was placed too close to the heating element. Next time, position the rack in the middle of the oven and watch carefully during baking. You can also slightly lower the temperature to 325°F and bake a bit longer.

Can I freeze this chocolate meringue pie?

Freezing isn’t recommended for meringue-topped pies as the meringue texture will deteriorate upon thawing. If you need to make ahead, consider freezing just the baked crust and preparing the filling and meringue closer to serving time.

Why does my chocolate filling have lumps?

Lumps usually form when the eggs cook too quickly or the mixture isn’t whisked continuously. To fix a lumpy filling, you can strain it through a fine-mesh sieve before pouring it into the crust. Next time, try tempering the eggs by adding a small amount of hot milk mixture to them before incorporating them fully.

Can I use a torch to brown the meringue instead of baking?

Yes, a kitchen torch works wonderfully for browning meringue and gives you more control over the process. If using this method, make sure your filling has cooled slightly before adding the meringue to prevent it from breaking down from the heat of the filling.

Conclusion

This Old Fashioned Chocolate Pie with Golden Meringue is more than just a dessert—it’s a celebration of timeless flavors and textures that have delighted generations. The combination of rich, velvety chocolate filling topped with light, airy meringue creates a perfect balance that’s hard to resist. Whether you’re preparing it for a special occasion or simply treating yourself to a classic indulgence, this pie is sure to impress with its beautiful presentation and delicious taste.

What makes this recipe truly special is its versatility and approachability. Even novice bakers can achieve excellent results, while more experienced cooks can add their own creative touches through the suggested variations. The straightforward techniques yield impressive results that belie the relatively simple preparation.

So gather your ingredients, embrace the joy of creating something truly delicious from scratch, and prepare to delight your family and friends with this beloved classic. This chocolate meringue pie isn’t just a dessert—it’s a sweet tradition worth passing down.