Grandma’s Chocolate Pie with Meringue

This chocolate meringue pie with old-fashioned flavor is one of the best holiday desserts.

Gorgeous browned meringue and lovely layers make this a recipe your guests will oooh and ahhh over.

piece of chocolate meringue pie.

Grandma’s Chocolate Meringue Pie

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 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Serving Size 8 slices

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 

  • Prep. 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.
    ingredients for custard in mixing bowl and saucepan.
  • 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.
    melting chocolate chips into custard.
  • 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.
    clear mixing bowl whipping up meringue.
  • Top and bake. Using a rubber spatula, spread the meringue over the pie and seal the edges of the crust with the meringue. 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.
    assembled and fully baked pie
  • Cool. Remove the pie from the oven and let cool at room temperature for 2 hours before serving. Enjoy!
    slice of chocolate pie on small white plate.

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.
 

You’ll need the following for this beautiful dessert:

  • cornstarch  (do not substitute flour)
  • 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
ingredients on marble counter.
  • Pie plate
  • Electric Mixer

🥫 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.

👩🏻‍🍳 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.
Grandma\'s Chocolate Pie with MeringueGrandma\'s Chocolate Pie with Meringue

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