Old-Fashioned Chocolate Pie with Golden Meringue 🍫🥧
A rich, velvety chocolate custard in a flaky crust, topped with a cloud of toasted meringue—just like grandma used to make!
Ingredients
For the Chocolate Filling:
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1 pre-baked 9-inch pie crust (homemade or store-bought)
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¼ cup (½ stick) butter
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1 cup granulated sugar
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¼ cup all-purpose flour
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½ cup unsweetened cocoa powder (Dutch-process for extra richness)
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2 cups whole milk
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3 large egg yolks (save whites for meringue)
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1 tsp vanilla extract
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Pinch of salt
For the Golden Meringue:
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3 large egg whites, room temperature
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¼ tsp cream of tartar (stabilizes the meringue)
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½ cup granulated sugar
Instructions
1️⃣ Make the Chocolate Filling
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Melt butter in a saucepan over medium heat. Whisk in sugar, flour, cocoa powder, and salt until smooth.
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Gradually add milk, whisking constantly to avoid lumps.
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Cook over medium-low heat, stirring until thickened (about 8–10 mins). It should coat the back of a spoon.
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Temper the egg yolks: Slowly whisk ½ cup of the hot mixture into the yolks, then pour back into the saucepan. Cook for 2 more minutes.
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Off heat, stir in vanilla. Pour into the baked pie crust and let cool slightly.
2️⃣ Whip the Meringue
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Preheat oven to 350°F (175°C).
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Beat egg whites and cream of tartar with a mixer until soft peaks form.
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Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form (about 5 mins).
3️⃣ Assemble & Bake
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Spread meringue over the warm filling, sealing it to the crust edges.
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Use a spoon to create swirls, then bake for 12–15 mins until golden.
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Cool completely (2+ hours) before slicing.
Pro Tips
🔹 No weepy meringue: Spread it on warm filling to prevent separation.
🔹 Extra flavor: Add 1 tsp espresso powder to the filling for depth.
🔹 Storage: Keep refrigerated up to 3 days (meringue may soften).
Pure nostalgia in every bite! 😋🍴
