Grandma’s Chocolate Meringue Pie Recipe

This chocolate pie with meringue is a classic that will make you feel happy and nostalgic with every bite. This pie features a rich chocolate custard layered beneath a soft meringue topping, lightly toasted to a golden brown. It’s one of those desserts that feels special but doesn’t require a long time to make: perfect for family get-togethers and holidays.

Grandma’s Chocolate Meringue Pie

Katie Shaw

Gorgeous layers of fluffy meringue and rich chocolate filling make this pie an old-fashioned favorite that's delicious any time of year.

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Prep Time 20

Cook Time 10

Chilling time 2

Total Time 2 30

Equipment

Pie plate
Electric Mixer
small mixing bowl
Medium saucepan
Whisk
Wooden spoon or silicone spatula
Electric handheld mixer
Measuring cups and spoons

Ingredients

Chocolate Filling

⅓ cup cornstarch (1.5 ounces)
2 cups whole milk
3 egg yolks
1 egg
½ cup granulated sugar (4 ounces)
2 tablespoons salted butter
1 teaspoon vanilla
¾ cup dark chocolate chips (4 ounces)

For the Meringue

¼ teaspoon cream of tartar
⅓ cup plus 1 tablespoon granulated sugar (3 ounces)

Assembly

1 9 inch prepared pie crust

Instructions

Prep the pie shell. Preheat the oven to 450℉. Then, roll out your pie crust into a 9-inch pie plate, pressing it firmly into the edges. Prick the base with a fork to prevent bubbling while baking. Set aside.
Prepare the custard base. Whisk together the cornstarch and 4 tablespoons of milk in a small bowl until smooth. Then, add the egg yolks and whole egg, whisking until well combined. Set aside. Next, in a medium saucepan, combine the remaining milk and granulated sugar. Bring this mixture to a gentle boil over medium-high heat, stirring occasionally. Once it reaches a boil, remove from the heat.
Temper the eggs. Slowly pour about ¼ cup of the hot milk into the cornstarch-egg mixture, whisking constantly to prevent curdling. Then, pour the tempered egg mixture into the saucepan with the remaining hot milk.
Cook the custard and add the chocolate. Return the pan to medium-high heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency, about 5 minutes. Then, remove from heat and stir in the butter and vanilla extract until melted and smooth. Next, add the chocolate chips and stir until fully melted and incorporated.
Fill the pie shell. Pour the warm chocolate custard filling immediately into the prepared pie shell, spreading it evenly. Set aside to cool it slightly while you prepare the meringue.
Make the meringue. In a clean, medium-sized bowl, add the egg whites and cream of tartar. Using a handheld electric mixer on medium speed, beat the egg whites until soft peaks form. Then, slowly add the granulated sugar a little at a time, and increase the mixer speed to high. Continue beating until the meringue is glossy and holds stiff peaks. (Avoid overmixing, as this can cause the meringue to release liquid.)
Top and bake the pie. Preheat the oven to 450℉ if it has cooled. Use a rubber spatula to spread the meringue over the chocolate filling, ensuring it touches and seals the edges of the crust to prevent shrinking. Place the pie in the oven and bake for 3-5 minutes, watching closely to prevent burning. The meringue should turn a light golden brown.
Cool and serve. Remove the pie from the oven and let it cool at room temperature for at least 2 hours before slicing. This helps the filling set fully. Enjoy your slice!

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Notes

Let your egg whites sit at room temperature for about 30 minutes before you beat them. They whip up better this way and will get nice and fluffy for your meringue.

When you add sugar to the egg whites, do it slowly, about one tablespoon at a time. Let each addition fully dissolve before adding more. This helps create a smooth and stable meringue without any graininess.

If you’re using a homemade crust, you might want to partially bake it first to avoid a soggy bottom. Just like the crust with parchment paper, add pie weights or dried beans, and bake it until it’s lightly golden.

For the best chocolate flavor in this pie, use high-quality dark chocolate chips or chopped chocolate. Stay away from chips with added stabilizers, as they also don’t melt.

Spread the meringue to the edges of the crust to seal it. This will help stop it from shrinking away as it cools and keeps the filling fresh.

Let the pie cool for at least 2 hours to fully set the filling. Cutting it too soon can make the filling runny. If you have time, chill the pie in the fridge before serving for a better presentation.

Use a clean, sharp knife to cut neat slices without tugging on the meringue or the filling. For even cleaner slices, wipe the knife between cuts.

Did you make this?Let me know !

This pie is the dessert that makes any day feel special for me. It’s perfect for gatherings, holidays, or cozy weekends when I want something homemade and a bit special. The best part is that this simple recipe feels extra special, so it’s my go-to for everyday treats and celebrations. One tip I’ve learned is to spread the meringue to the crust to seal in the filling so the pie stays fresh and looks great until the last piece. This recipe has become a tradition at home, and my kids love it every time I bake it.

If you’re a fan of meringue pies, don’t miss this refreshing Lemon Meringue Pie recipe that brings a bright citrus twist to the classic meringue dessert.

slice of layered chocolate pie with fork.

I hope it becomes a favorite for you, too.

Tips for the Best Chocolate Pie with Meringue

Stop mixing the meringue as soon as it forms stiff, shiny peaks. If you beat it too much, it can break down and release liquid onto the filling, which makes the topping less stable.
Meringue can be affected by humidity. On a humid day, it might take longer to reach stiff peaks or become sticky after baking. If you can, try to make meringue on a drier day for the best results.
When baking the meringue, keep an eye on it—it can quickly go from perfectly golden to burnt! Usually, a few minutes at 450°F is enough, so check it often to get that perfect color.
Once the custard begins to thicken, watch it carefully and stir constantly. If you overcook it, it can turn grainy instead of smooth. Look for a texture thick enough to coat the back of a spoon.
Use a glass or ceramic pie plate. These materials heat evenly compared to metal, which helps cook the custard gently and prevents hot spots that can lead to curdling or overcooking.
If the chocolate filling sets too hard before you add the meringue, warm it slightly in the oven. This softens it up, making it easier for the meringue to stick and giving you a smoother layer.
Cool the pie slowly at room temperature to avoid cracks or shrinking in the meringue. Only refrigerate it once it has completely cooled.

Key Ingredients and Tools

Cornstarch: This is key for thickening the chocolate filling and giving it a custard-like texture. You can find it in the baking aisle, but there isn’t a good substitute if you want a smooth and creamy filling.

Dark Chocolate Chips: Using dark chocolate gives the filling a rich, deep flavor that balances the sweetness of the meringue. If you like it sweeter, you can use milk chocolate instead, but dark chocolate makes the flavor more intense.

Cream of Tartar: This helps stabilize the egg whites so the meringue keeps its shape and achieves those stiff peaks. You’ll find cream of tartar in the spice section. You can also replace ¼ teaspoon of cream of tartar with ½ teaspoon of lemon juice or white vinegar in the meringue.

Whole Milk: Whole milk helps create a smooth and creamy custard. You can swap in half-and-half for a richer custard or use 2% milk if necessary, though the filling might be a bit less creamy.

Prepared Pie Crust: This recipe calls for a standard 9-inch pie crust pre-made in most stores’ frozen or refrigerated sections. If you want to make it from scratch, try my Sourdough Pie Crust recipe to add a subtle tangy flavor that pairs well with the rich chocolate filling.

Electric Hand Mixer: Beating egg whites to stiff peaks by hand can be tough and time-consuming, so an electric mixer is helpful. A stand mixer works, too, but an electric hand mixer is often easier for whipping meringue.

Glass or Ceramic Pie Plate: These pie plates heat more evenly than metal, which helps prevent hot spots and makes sure the filling cooks evenly. Plus, you can easily see if the crust is browning properly.

Serving Suggestions

Serve this pie with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a handful of fresh strawberries or raspberries.

Troubleshooting and Help

How do I know when the meringue is ready?

You’ll want the meringue to form stiff, glossy peaks. A quick way to check is to lift the beaters—if the meringue stands up straight with a little curl at the top, you’re there! Be careful not to overbeat it, as that can cause the meringue to weep (release liquid) later.

Do I need to blind-bake the crust first?

For this recipe, you don’t have to fully blind-bake the crust, but giving it a quick pre-bake can help prevent it from getting soggy under the custard filling. Just bake it briefly before adding the filling, or follow the package instructions if you’re using a pre-made crust. If you’re worried about burnt crust edges, check out these tips from King Arthur Baking on preventing burnt pie crust edges and keeping your crust golden and flaky.

My meringue sometimes shrinks away from the crust—how can I prevent that?

This is a common issue! To keep the meringue from shrinking, spread it to the crust’s edge, ensuring it touches and seals against it. This will help prevent gaps and keep everything in place as it cools.

My chocolate filling ended up a little lumpy—what went wrong?

If the custard gets lumpy, it may have cooked too quickly or at too high a heat. Stir constantly and cook it over medium heat to avoid scorching. If lumps form, you can pass the filling through a fine mesh strainer to smooth it out before pouring it into the crust.

Is there a way to brown the meringue without turning on the oven?

Yes, if you have a kitchen torch, you can use it to brown the meringue carefully. Just pass the flame over the meringue in small circles until golden brown. This is a quick and easy way to get that toasted look without heating the kitchen!

Can I make this pie ahead of time?

Yes! If possible, you can make the pie a day in advance, but I recommend adding the meringue topping just before serving. Meringue tends to lose its texture in the fridge, so to keep it light and fluffy, top and bake it closer to when you’ll be serving. For a fruity alternative that’s best made a day ahead, try this Blackberry Raspberry Pie (equally crowd-pleasing!)

Storage Instructions

Cover the pie loosely with plastic wrap and store it in the refrigerator for refrigerating leftovers. It’s best eaten within 1-2 days, as the meringue can start to release moisture, or “weep,” over time. Keeping it loosely covered will help protect the flavors without trapping too much moisture around the meringue.

Unfortunately, this pie doesn’t freeze well. The meringue tends to lose its texture and become rubbery once thawed, and the custard filling can become watery. Enjoy this pie fresh or after a day or two in the fridge for the best flavor and texture.

Following these steps will help you get the most out of each slice while it’s fresh and delicious.

The silky chocolate filling works well with the light, golden meringue on top. Make sure to share it with family and friends, and let me know how yours turns out!