This old-fashioned southern chocolate meringue pie is the ultimate chocolate lovers' dessert for any occasion. This decadent dessert with its flaky, buttery crust, rich chocolate custard filling, and fluffy homemade meringue is a treasured family recipe we've enjoyed for years.
Whether you're heading to a potluck, having a birthday bash, or just want a beautiful dessert to serve family and friends, this pie with its chocolate custard base and sweet, fluffy meringue is a perfect choice.
There's just something about a homemade pie that conjures up feelings of comfort and home. It evokes a sense of nostalgia, making us think of family gatherings and holiday feasts.
With so many different varieties, fillings, and toppings, there's a pie for even the pickiest eaters. While I would never pass up an apple, peach, or strawberry pie, this Old Fashioned Chocolate Meringue Pie is hands down one of my favorite recipes. I can't really tell you where it came from, who invented it, or who it "belongs" to but what I can tell you is that it's magic.
Magic in that it can disappear. Right before your eyes. Before you know it, it'll be completely gone without a trace. Except for maybe the telltale smudges around a few little mouths :-)
Fair warning - this pie is very sweet, chocolatey and very, very rich. You'll only need a small slice (yeah, right). It easily serves 8 and could stretch to 10.
Why You'll Love This Recipe
- Easy to follow steps
- Velvety smooth chocolate filling
- Fluffy meringue to balance the rich chocolate filling
- Great for holidays, bake sales, dessert, and more
Ingredients You'll Need
- Eggs
- Sugar
- Cocoa powder
- Cornstarch
- Milk
- Butter
- Vanilla extract
- Pie shell
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
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How to Make Chocolate Meringue Pie
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
The Preliminaries
Before you start making the chocolate custard filling and meringue, you'll need a baked and cooled pie crust ready to go. Use your favorite homemade recipe or a purchased refrigerated pie crust. Bake it according to the package directions and set it aside to cool while you go on with the recipe.
Preheat the oven to 350 degrees.
Making the Chocolate Custard Pie Filling
STEP 1 STEP 2
STEP 1. In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
STEP 2. In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
STEP 3 STEP 4
STEP 3. Place over medium high heat and with a large whisk, gradually add the remaining milk, whisking constantly until well blended. Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
STEP 4. Add a small amount of the hot mixture to the egg yolks, stirring well.
STEP 5 STEP 6 STEP 7
STEP 5. Then add the egg mixture back to the cocoa mixture in the saucepan.
STEP 6. Cook for about 2 minutes, stirring constantly, until the mixture begins to thicken. Remove from the heat and stir in the butter and vanilla.
STEP 7. Pour into the cooked, cooled pie shell.
Make the Meringue
STEP 8 STEP 9 STEP 10
STEP 8. Add the egg whites to a large mixing bowl. Beat on medium speed until foamy.
STEP 9. Gradually add the ¼ cup sugar. Increase speed to high and continue to beat until stiff peaks form.
STEP 10. Immediately spread the meringue onto the hot filling.
Bake the Meringue
STEP 11
STEP 11. Bake for 12 to 15 minutes until golden brown on top.
Allow the pie to cool (refrigerating for several hours is best) before slicing and serving.
Recipe Tips
- Storing your pie: Store covered in the refrigerator for up to 4 days. I recommend a sealable container rather than plastic wrap because the wrap will stick to the meringue. When it comes to freezing meringue pies, I don't recommend it. The texture of a meringue changes dramatically when frozen becoming tough and rubbery. If, however, you don't mind a tough, rubbery meringue go right ahead and freeze your pie. Wrap it well and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
- Making meringue: The eggs need to be at room temperature to get the most volume possible when making meringue. Before starting to beat egg whites, make sure that the bowl and beaters you are using are scrupulously clean. Even the smallest amount of fat, oil, or yolk in the bowl will prevent the egg whites from beating correctly. If you happen to get a tiny bit of yolk into the whites when separating the eggs, you'll simply have to throw those out and start over. They'll never whip up into a meringue.
FAQs
Occasionally, you may find a watery layer between the filling and topping of any meringue pie. This is referred to as "weeping." It can occur if the filling is not hot when the meringue is placed on top of it. The meringue needs the heat from a hot filling to cook its underside while the oven cooks the top. To avoid weeping, make sure your filling is hot when you add the meringue and that you put the pie directly into the oven to bake.
When using an electric mixer, it usually takes about 4-5 minutes for egg whites to create stiff peaks. If beating by hand with a whisk, it only takes slightly longer. For best results, use a stainless steel or copper bowl when beating a meringue.
I'm old fashioned so I've always used plain old white sugar. However, you can use powdered sugar if you like. 1 ¾ cups of powdered sugar equals 1 cup white granulated sugar.
That's actually sugar syrup that has seeped out during the cooking. It's quite typical to see beading on more rustic, country style pies and it does not bother me in the least. If you insist on having a perfect meringue with no sugar beads on top, you'll need to try something like an Italian meringue that requires more steps and is stabilized to prevent beading. I kinda like the little beads myself :-)
You May Also Like ...
You May Also Like ...- Coconut Meringue Pie
- Traditional Southern Egg Custard Pie
- Fresh Strawberry Pie
- Vintage Hot Fudge Pie
- Fresh Strawberry Pie with Chocolate Cookie Crust
- Classic Lemon Meringue Pie
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
Chocolate Meringue Pie
Ingredients
- 3 eggs separated
- 1 ¼ cups sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 3 cups milk
- 3 tablespoons butter softened
- 1 ½ teaspoons vanilla
- ¼ cup sugar
- 1 9-inch pie shell baked and cooled
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
- In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
- Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cup milk, whisking constantly until well blended.
- Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
- Add a small amount of the hot mixture to the egg yolks, stirring well, then add the egg mixture back to the cocoa mixture in the saucepan.
- Cook for about 2 minutes until the mixture begins to thicken, stirring constantly. Remove the pan from the heat and stir in the butter and vanilla.
- Pour the chocolate mixture into the cooked, cooled pie shell. (Note: the chocolate mixture should be somewhat thickened but will finish setting up as the pie cools.)
- Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the ¼ cup sugar. Increase speed to high and continue to beat until stiff peaks form.
- Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.
Notes
- Storing your pie: Store covered in the refrigerator for up to 4 days. I recommend a sealable container rather than plastic wrap because the wrap will stick to the meringue. When it comes to freezing meringue pies, I don't recommend it. The texture of a meringue changes dramatically when frozen becoming tough and rubbery. If, however, you don't mind a tough, rubbery meringue go right ahead and freeze your pie. Wrap it well and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
- Making meringue: The eggs need to be at room temperature to get the most volume possible when making meringue. Before starting to beat egg whites, make sure that the bowl and beaters you are using are scrupulously clean. Even the smallest amount of fat, oil, or yolk in the bowl will prevent the egg whites from beating correctly. If you happen to get a tiny bit of yolk into the whites when separating the eggs, you'll simply have to throw those out and start over. They'll never whip up into a meringue.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Sallie W. says
Excellent recipe and end result. Just like moms pie
Lana Stuart says
That's great to hear. I'm happy to know you liked it!
Nik says
My son bought me a torch for Christmas, and I’ve not used it yet. Do I have to bake this, or could I use the torch on the meringue?
Lana Stuart says
I would bake it to make sure the egg whites are cooked.
Sue c says
So delicious and so easy. Best chocolate meringue recipe yet. Will save as a favorite
Lana Stuart says
I'm so glad you like it! It's one of my all-time favorite recipes.