Old-Fashioned Chocolate Pie
A delightful dessert with a rich chocolate filling and light meringue, perfect for family gatherings.
Ingredients
For the chocolate filling
- 1 pre-baked pie crust 1 pre-baked pie crust Store-bought or homemade.
- ¼ cup 1/4 cup butter Melted.
- 1 cup 1 cup sugar
- ¼ cup 1/4 cup flour
- ½ cup 1/2 cup cocoa powder
- 2 cups 2 cups milk
- 3 units 3 egg yolks Separate from whites.
- 1 tsp 1 tsp vanilla extract
For the meringue
- 3 units 3 egg whites Ensure bowl is clean for whipping.
- ¼ tsp 1/4 tsp cream of tartar
- ½ cup 1/2 cup sugar Added for sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Melt the butter in a saucepan over medium heat.
- In a bowl, whisk together the sugar, flour, and cocoa powder.
- Gradually add the dry mixture to the melted butter, stirring to prevent lumps.
- Slowly add the milk to the saucepan while stirring until smooth.
- Cook the mixture for 5-7 minutes, stirring constantly, until thickened, then remove from heat.
Cooking the Filling
- In a separate bowl, whisk the egg yolks and temper them by adding a spoonful of the hot chocolate mixture.
- Gradually stir the tempered yolks back into the saucepan and cook for an additional 2-3 minutes, stirring constantly.
- Stir in the vanilla extract and remove from heat.
- Pour the chocolate filling into the pre-baked pie crust and spread it evenly.
Making the Meringue
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Add sugar and continue beating until stiff peaks form.
- Spread the meringue over the chocolate filling, sealing the edges of the crust.
Baking and Serving
- Bake for 10-12 minutes until the meringue is golden brown.
- Allow the pie to cool completely before serving.
- Enjoy with whipped cream or fresh berries.
Notes
For best results, avoid overbaking the meringue and ensure all ingredients are whisked well to avoid lumps. This pie can be stored in the refrigerator for up to 3-5 days. If you'd like, add a splash of espresso for a mocha twist.