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Grandma’s Chocolate Pie with Meringue

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

This decadent dessert with old-fashioned flavor is one of the best holiday pies. A rich chocolate custard with perfect fluffy meringue. Delicious.

slice of layered chocolate pie with fork.

❤️ Why you’ll love this recipe

  • It’s beautiful! Gorgeous browned meringue and lovely layers make this a recipe your guests will oooh and ahhh over.
  • It’s versatile. Use dark or milk chocolate, or even add in some chopped nuts for added crunch. The possibilities are endless!
  • Of course, it’s delicious. The combination of chocolate custard and fluffy meringue is irresistible. Your family will be begging for seconds.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on marble counter.

You’ll need the following for this beautiful dessert:

  • cornstarch 
  • whole milk (do not substitute low fat!)
  • egg yolks
  • whole egg
  • granulated sugar
  • salted butter
  • vanilla
  • dark chocolate chips
  • cream of tartar
  • prepared pie crust

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  • Pie plate
  • Electric Mixer

🍴Instructions

Step One: start the custard

ingredients for custard in mixing bowl and saucepan.

Preheat the oven to 450℉. Put the pie shell in the oven to bake for about 10 minutes.

In a small bowl, add the cornstarch and whisk in 4 tablespoons of the milk to dissolve the cornstarch. To the cornstarch, whisk in the egg yolks and whole egg. Add the remaining whole milk and granulated sugar to a saucepan and bring it to a boil over medium-high heat. Remove from heat.

Step Two: add the chocolate

melting chocolate chips into custard.

Cook the custard and add chocolate. Add the cornstarch mixture to the saucepan with the boiling milk. Bring it back to a boil and let it thicken while stirring constantly for about 5 minutes. Remove from heat when thickened and stir in butter, vanilla extract, and chocolate chips until melted. Pour it into the prepared pie shell immediately and set aside.

Step three: make the meringue

clear mixing bowl whipping up meringue.

To make the meringue, mix together the 4 egg whites and cream of tartar in a medium-sized bowl. Stir until the egg whites become soft peaks. Next, add 3oz of granulated sugar and mix on high speed until the mixture becomes glossy and stiff peaks form. Do not overmix! Finally, set the mixture aside.

Step Four: assemble and bake

assembled and fully baked pie

Spread the meringue over the pie with a rubber spatula. Seal the edges of the crust with the meringue. Put the pie in an oven preheated to 450 degrees Fahrenheit to brown the meringue. (about 3-5 minutes) watch it carefully so that it does not burn.

Remove the pie from the oven and let it cool at room temperature for 2 hours before serving. Enjoy!

🥫 Storage instructions

The best way to store the pie is to keep it in the fridge. This will prevent the meringue from becoming soft and soggy and will help the custard stay firm. It will keep for up to five days, tightly covered.

🔍 FAQs

Can I use low-fat milk in this recipe?

No! It’s important to use whole milk in this recipe for the best texture and flavor.

Will flour work if I don’t have cornstarch?

Cornstarch does a much better job of thickening the filling without lumps.

Can I use a different type of chocolate?

Yes, feel free to experiment with different types of chocolate. Milk chocolate is delicious and sometimes preferred by kids.

👩🏻‍🍳 Expert tips

  • Don’t overmix the meringue, or it will release liquid into your pie as it cools.
  • You can use a creme brulee torch to brown the meringue if desired.
  • You may prefer this pie chilled or at room temperature. Try it both ways to see!

📘 Related Recipes

🍽 Serve it with

This is the perfect dessert for Christmas dinner. Try these recipes too:

slice of chocolate pie on small white plate.

📖 Here’s the recipe

close up view of sliced chocolate meringue pie.
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Grandma’s Chocolate Meringue Pie

Print Recipe
Gorgeous layers of fluffy meringue and rich chocolate filling make this pie an old-fashioned favorite that's delicious any time of year.
Prep Time:20 mins
Cook Time:10 mins
Chilling time:2 hrs
Total Time:2 hrs 30 mins
Click here to grab a free seasonal e-cookbook!

Equipment

  • Pie plate
  • Electric Mixer

Ingredients

Chocolate Filling

  • 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
  • cup plus 1 tablespoon granulated sugar 3 ounces

Assembly

  • 1 9 inch prepared pie crust

Instructions

  • Preheat the oven to 450℉ and prepare your pie shell.
  • Make the custard base. In a small bowl, add the cornstarch and whisk in 4 tablespoons of the milk to dissolve the cornstarch. To the cornstarch, whisk in the egg yolks and the whole egg, set aside. Add the remaining whole milk and granulated sugar to a saucepan and bring to a boil over medium high heat. Remove from the heat.
  • Cook the custard and add chocolate. Temper the cornstarch mixture with ¼ cup of the boiling milk by whisking it into the cornstarch mixture. Add the cornstarch mixture to the saucepan with the boiling milk. Bring the milk mixture back to a boil and allow to thicken over medium-high heat, stirring constantly. (about 5 minutes) Remove from heat when thickened. Stir in the butter and vanilla extract, add in the chocolate chips and stir until completely melted.
  • Fill. Pour into the prepared pie shell immediately. Set aside.
  • Make the meringue. In a medium-sized bowl, add the 4 egg whites and ½ tsp cream of tartar. Using a handheld electric mixer, mix until soft peaks from. Add in the 3oz of granulated sugar and mix on high speed until glossy stiff peaks form (do not over mix) Set aside.
  • Assemble the pie. Using a rubber spatula, spread the meringue over the pie and seal the edges of the crust with the meringue.
  • Bake. Place the pie in the oven preheated to 450℉ to brown the meringue. (about 3-5 minutes) watch it carefully so that it does not burn.
  • Cool. Remove the pie from the oven and let cool at room temperature for 2 hours before serving. Enjoy!

Notes

You can use milk chocolate in the recipe in place of dark chocolate.
It is important not to over-whip the meringue as it may release liquid into your pie as it cools.
You can use a creme brulee torch to brown the meringue as well.
 
Course: Dessert
Cuisine: American, Southern
Keyword: chocolate meringue pie, old fashioned chocolate pie
Servings: 8 slices
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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