Grandma’s Chocolate Meringue Pie Recipe

I finally perfected an Old Fashioned Chocolate Meringue Pie with a flaky crust, silky chocolate custard and pillowy meringue, and I’m sharing the small, surprising trick that makes it unmistakably classic.

I grew up sneaking slices of my grandma’s Chocolate Meringue Pie and every time I smell a baking crust I go right back to that kitchen. i wanted to keep the recipe honest so I used an unbaked flaky pie crust and the meringue is just whipped egg whites, nothing fancy.

It looks fragile but holds a kind of stubborn, glossy crown that makes you proud when it sets. This is less about fluff and more about that perfect tension between crisp crust and pillowy top.

If you like old school desserts, this Chocolate Pie With Meringue Topping will make you curious enough to try it.

Ingredients

• Pie crust: flaky base, mostly carbs and fat, makes pie rich not very healthy.
• Cocoa powder: adds deep chocolate flavor, has antioxidants and some fiber.
• Whole milk: gives creaminess and protein adds carbs and saturated fat too.
• Egg yolks: rich in protein and vitamins, give custard silkiness and color.
• Sugar: makes it sweet, mostly empty calories so use sparingly if you can.
• Egg whites: whipped for meringue, high in protein and make light airy topping.
• Cornstarch: thickens filling without eggs, adds carbs but keeps texture smooth.

Ingredient Quantities

• 1 (9-inch) unbaked flaky pie crust
• 3/4 cup granulated sugar (for filling)
• 1/3 cup unsweetened cocoa powder, sifted
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 large egg whites
• 1/2 cup granulated sugar (for meringue)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract (for meringue)
• Pinch of salt (for meringue)

How to Make this

1. Preheat oven to 375 F. Fit the 9-inch unbaked flaky pie crust into a pan, line with foil and pie weights or dried beans and blind bake 15 minutes, remove weights and foil and bake 5 to 8 more minutes until golden; cool slightly.

2. In a medium saucepan whisk together 3/4 cup granulated sugar (for filling), 1/3 cup sifted unsweetened cocoa powder, 3 tablespoons cornstarch and 1/4 teaspoon salt.

3. Gradually whisk in 2 cups whole milk until smooth, then cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 6 to 8 minutes; when it’s bubbling and noticeably thick, remove about 1/2 cup hot mixture into a small bowl.

4. In a separate bowl lightly beat 3 large egg yolks, then slowly whisk the 1/2 cup hot mixture into the yolks to temper them; pour the tempered yolks back into the saucepan and cook 1 to 2 more minutes while stirring until glossy and thick. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Don’t overcook or it can get grainy.

5. Pour the hot chocolate custard into the pre-baked crust and spread level. You want the filling hot so the meringue will bond.

6. Make the meringue: in a clean, dry bowl (no yolk or grease allowed) beat 3 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form. Gradually add 1/2 cup granulated sugar, a little at a time, beating until stiff glossy peaks form, then beat in 1/2 teaspoon vanilla extract. Rub a bit of mixture between fingers to check sugar is dissolved so it won’t weep.

7. Spoon or spread the meringue over the hot filling, pressing it all the way to the crust edge to seal (this helps prevent weeping), and make small peaks if you want it pretty.

8. Bake at 350 F for 8 to 12 minutes, just until the meringue is lightly golden on the tips; watch it because it browns fast.

9. Cool the pie on a wire rack about 30 minutes, then refrigerate for at least 3 hours or overnight to fully set. Tip: for clean slices dip a sharp knife in hot water and wipe between cuts.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9-inch pie pan with the unbaked flaky crust fitted
3. Aluminum foil and pie weights or a bag of dried beans
4. Medium saucepan
5. Whisk
6. 2 mixing bowls (one must be clean and totally dry for the meringue)
7. Electric hand mixer or stand mixer (for stiff meringue)
8. Rubber spatula or wooden spoon (for spreading the filling)
9. Baking sheet, wire cooling rack, measuring cups and spoons, and a sharp knife for slicing

FAQ

Grandma’s Chocolate Meringue Pie Recipe Substitutions and Variations

• Whole milk: swap with 2% milk using equal amounts for almost the same result, or use half and half for a richer, silkier filling (same amount, you might cut the butter a little), or try unsweetened oat or soy milk in equal amounts — if you go plant based add 1 extra tablespoon cornstarch so the custard still firms up.
• Cornstarch: use all purpose flour at about twice the volume (for the recipe’s 3 tablespoons cornstarch use roughly 6 tablespoons flour), or use arrowroot or tapioca starch as a straight 1 to 1 swap; arrowroot gives a clearer, glossier set.
• Granulated sugar (for filling): swap brown sugar 1 to 1 for a deeper, caramel like flavor and moister filling (color will be darker), or try coconut sugar 1 to 1 for a nuttier taste; if you want to use honey, use about two thirds cup honey for three quarters cup sugar and reduce the milk by 2 to 3 tablespoons.
• Cream of tartar (for meringue): replace the 1/4 teaspoon cream of tartar with 1/2 teaspoon fresh lemon juice or white vinegar to help stabilize the egg whites and keep the meringue glossy.

Pro Tips

1) Custard texture tip: whisk constantly while cooking and take it off the heat as soon as it looks glossy and thick, dont keep it boiling or it can turn grainy. If you do see tiny curds or bits, push the hot custard through a fine mesh sieve into a bowl — that instantly smooths it.

2) Meringue magic: use room temp egg whites, a totally clean dry bowl and beat until soft peaks before you add sugar. Add the sugar very slowly and keep beating until the peaks are stiff and glossy, then rub a bit between your fingers to make sure no grit remains. The cream of tartar helps stabilize it, so dont skip that.

3) Seal and bake right: mound the meringue so it touches the crust all the way around, that edge seal is the main thing that stops weeping. Spoon the meringue onto the pie while the filling is still hot so it bonds better, then bake only until the tips are lightly golden, watch it closely because it browns fast.

4) Cooling and slicing: let the pie sit on the counter until luke warm, then chill for at least 3 hours or overnight to fully set. Dont cover it while it is still warm or the meringue will sweat. For clean slices dip a sharp knife in hot water, wipe it dry between cuts and slice slowly.