Old-fashioned chocolate meringue pie is creamy, rich chocolate filling adorned with fluffy meringue in a flakey pie crust, just like grandma makes.
GRANNY'S CHOCOLATE MERINGUE PIE
There are pies, and then there are Granny's pies. My family has always been a pie fan, and growing up, this chocolate meringue pie was a favorite.
Christmas desserts always included my Mother's Chocolate Meringue Pie growing up in the '60s.
She made the best. Always made from scratch, a reminiscence of an old fashioned southern cook.
We couldn't decide which one to cut first, her Coconut Meringue or Chocolate Meringue, so we would have a little of both. Devine...
Don't wait for special occasions to make this pie. Rich, delicious chocolate pie is the perfect dessert anytime.
I hope you get to make it real soon. Enjoy!
I hope you get to make it real soon. Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR GRANNY'S CHOCOLATE MERINGUE PIE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Granny's Chocolate Meringue Pie and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
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TIPS AND TIDBITS TO MAKING THE BEST GRANNY'S CHOCOLATE MERINGUE PIE
Homemade pie crust. I prefer homemade pie crust in this recipe. You can use store bought pie crust, but I recommend using the ones that fit into a pie plate rather than the ones in the tin foil pans. This way, you can ensure you have a 9-inch pie crust.
The Pie Filling is thick enough. If you are not sure if the pie filling is thick enough, dip the spoon you used to stir with and quickly run your finger down the backside.
Egg yolks. Separate your eggs while they are cold.
Egg whites. Make sure the egg whites are at room temperature. They will yield a better meringue, and the sugar will dissolve faster. This is important to keep the meringue from weeping.
Spreading the meringue. Spread the meringue over a hot pie filling. This will prevent the meringue from shrinking.
I don't like meringue. If you are not a fan of meringue, you can top the chocolate pie filling with fresh whipped cream.
TIPS ON PREVENTING WEEPY MERINGUE: Liguied releasing from the meringue after baking.
1. If the sugar is not fully dissolved into the egg whites while beating them, it will create a grainy texture that leads to weeping.
2. Beating the egg whites too long or at too high a speed can cause them to have too much air in them, resulting in them becoming unstable.
3. The wrong baking times or temperature leads to a meringue weeping. Underbaking can result in an unstable meringue that hasn't been fully set. Also, overbaking can cause the meringue to shrink and expel moisture/liquid (weeping).
4. If the filling is too hot when the meringue is applied, steam can be trapped beneath the meringue, causing excess moisture and weeping as it cools.
5. Sudden temperature changes, such as transferring a hot pie to a cold refrigerator, can cause condensation to form on the surface of the meringue, contributing to weeping.
6. If the thickening flour or cornstarch in the filling is not cooked adequately, excess moisture can be released as it cools, causing weeping.
WHAT YOU NEED TO MAKE GRANNY'S CHOCOLATE MERINGUE PIE
PIE
1 9" pie crust
Sugar
Flour
Cocoa powder
Milk (canned, whole, or half and half, and you can mix them)
Egg yolks
Vanilla
Butter
Sugar
Flour
Cocoa powder
Milk (canned, whole, or half and half, and you can mix them)
Egg yolks
Vanilla
Butter
MERINGUE
Egg whites
Cream of tartar
Sugar
Cream of tartar
Sugar
HOW TO MAKE GRANNY'S CHOCOLATE MERINGUE PIE
Preheat the oven to 350 degrees F. Combine the flour and cocoa powder with a wire whisk in a small bowl; set aside.
Add the sugar and flour mixture to a large, heavy saucepan. Whisk together with a wire whisk, mixing well.
In a small bowl, mix egg yolks and milk until mixed well. Add to the flour mixture and stir with a wire whisk until sugar is dissolved and egg yolks well incorporated.
Turn heat to medium and cook for 10-12 minutes while stirring the entire time.
The filling should be thick and creamy.
If not sure, dip the spoon used to stir with and quickly run your finger down the backside.
The filling should be thick and creamy.
If not sure, dip the spoon used to stir with and quickly run your finger down the backside.
If the filling runs together, the filling is not thick enough and needs to be cooked longer, stirring constantly.
If the filling stays separated, the filling is thick enough and can be removed from the burner.
If the filling stays separated, the filling is thick enough and can be removed from the burner.
Remove the filling from the heat and add vanilla and butter when the filling is thick.
Stir with a wire whisk until creamy smooth. Set aside and prepare the meringue.
