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A beautiful chocolate meringue pie in a white dish, with a slice removed to show the rich filling under toasted meringue peaks.

Old Fashioned Chocolate Meringue Pie

Indulge in a classic treat with this Old Fashioned Chocolate Meringue Pie, featuring a rich, velvety chocolate custard filling crowned with a light, fluffy baked meringue. Perfect for any occasion, it's a nostalgic dessert that never goes out of style.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch pre-baked pie crust cooled
For the Chocolate Filling
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 3 large egg yolks lightly beaten
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the Meringue
  • 4 large egg whites room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract

Equipment

  • 9-inch pie plate
  • Medium Saucepan
  • Whisk
  • Rubber Spatula
  • Electric mixer (stand or hand-held)
  • Mixing Bowls
  • Measuring cups and spoons

Method
 

Prepare the Pie Crust
  1. Ensure your 9-inch pie crust is fully baked and cooled completely before proceeding. This prevents a soggy bottom.
Make the Chocolate Filling
  1. In a medium saucepan, whisk together the 3/4 cup granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, stirring.
  3. Remove from heat. In a small bowl, slowly whisk about 1/2 cup of the hot chocolate mixture into the beaten egg yolks to temper them.
  4. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture, whisking constantly.
  5. Return the saucepan to medium-low heat and cook for 1-2 minutes, stirring constantly, until the filling thickens further. Do not boil.
  6. Remove from heat and stir in the butter and 1 tsp vanilla extract until smooth and butter is melted.
  7. Pour the hot chocolate filling into the cooled, pre-baked pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool slightly at room temperature while you prepare the meringue.
Prepare the Meringue
  1. Preheat oven to 350°F (175°C).
  2. In a clean, dry mixing bowl (preferably metal or glass), beat the room temperature egg whites with an electric mixer on medium speed until foamy.
  3. Add the cream of tartar and continue beating. Gradually add the 1/2 cup granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved (test by rubbing a small amount between your fingers; it should feel smooth).
  4. Beat in the 1/2 tsp vanilla extract during the last minute of mixing.
Assemble and Bake the Pie
  1. Remove the plastic wrap from the cooled chocolate filling.
  2. Spoon the meringue over the warm chocolate filling, spreading it evenly and sealing it to the edges of the crust to prevent shrinkage. Create decorative swirls or peaks with the back of a spoon.
  3. Bake in the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown on the peaks.
  4. Remove from oven and let cool completely on a wire rack for at least 3-4 hours before slicing. For best results, chill in the refrigerator for several hours or overnight before serving.

Notes

Ensure egg whites for meringue are at room temperature and bowls are grease-free for best volume. Covering the chocolate filling with plastic wrap directly on the surface prevents a skin from forming. For clean slices, use a sharp, warm knife, wiping it clean between cuts. Store leftover pie loosely covered in the refrigerator for up to 3 days. Meringue tends to "weep" or become soggy over time.