Chocolate Pie, Old-Fashioned Style

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There’s something truly special about grandma’s kitchen—the warmth, the familiar aromas, and the love baked into every recipe. For me, nothing captures that feeling quite like an old-fashioned chocolate pie.

With its rich, silky chocolate filling and cloud-like meringue topping, this pie was the star of every family gathering. I still remember sneaking into the kitchen, hoping to grab an extra slice before dinner, competing with my cousins for that sweet prize.

Now I carry on the tradition, baking this classic chocolate pie in my own kitchen. Every forkful brings those memories rushing back, and I know it has the power to become a cherished favorite in your home too.

Classic Old-Fashioned Chocolate Pie

Ingredients

Pie Crust

Store-bought or homemade pie crust

Chocolate Filling

Butter
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Milk (2% or whole)
Egg yolks
Vanilla extract

Meringue Topping

Egg whites
Cream of tartar
Granulated sugar

Instructions

1. Bake the Crust
Prepare and bake the pie crust according to package directions or your favorite recipe. Set aside and allow it to cool completely.

2. Make the Chocolate Filling
In a saucepan, whisk together the sugar, flour, cocoa powder, and other dry ingredients. Add the milk, egg yolks, vanilla, and butter. Cook over medium heat, stirring frequently, until thick and smooth, similar to pudding.

3. Fill the Pie
Pour the hot chocolate filling into the cooled pie crust, smoothing the surface evenly.

4. Prepare the Meringue
In a clean, grease-free bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add the sugar, continuing to beat until the meringue is glossy and holds firm peaks.

5. Top & Bake
Spread or pipe the meringue over the filling, creating decorative peaks and swirls. Bake at 350°F (175°C) for 10–15 minutes, until the meringue is lightly golden.

6. Cool & Chill
Allow the pie to cool at room temperature, then refrigerate for at least 1 hour before slicing and serving.

Baking Tips for Perfect Meringue

Use glass or metal bowls—plastic can retain grease and prevent proper whipping.
Make sure no egg yolk gets into the whites; even a small amount of fat can affect volume.
Bring egg whites to room temperature before beating for best results.
Cream of tartar helps stabilize the meringue.
Watch closely while baking—aim for lightly golden peaks, not deep browning.

Make-Ahead & Storage

This pie can be made up to 2 days in advance; cover and refrigerate.
Let sit at room temperature for 15–20 minutes before serving for the best texture.
Store leftovers in the refrigerator for 3–4 days.

0 2 minutes read