Old Fashioned Chocolate Meringue Pie {Granny's Recipe}

4:34 PM

Old Fashioned Chocolate Meringue Pie, creamy, rich chocolate filling adorned with fluffy meringue in a flakey pie crust, just like grandma makes.

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!

Chocolate Meringue Pie
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Ingredients: Pie

1 9" pie crust (blind baked and cooled)
1 and 1/2 cup sugar
5 tablespoons flour
5 tablespoons cocoa powder
2 and 1/2 cups milk (canned, whole, or half and half, and you can mix them)
4 egg yolks, room temperature
1 teaspoon vanilla
2 tablespoons butter

Ingredients: Meringue

4 egg whites, room temperature
1/2 teaspoon cream of tartar
1/4 cup sugar

Directions: Pie

Preheat oven to 350 degrees F. In a small bowl, combine flour and cocoa powder with a wire whisk; set aside.

In a large heavy saucepan, add the sugar and flour mixture. Whisk together with a wire whisk mixing well.

In a small bowl, mix egg yolks and milk until well mixed. 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.

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.

When the filling is thick, remove it from the heat and add vanilla and butter.

Stir with a wire whisk until creamy smooth. Set aside and prepare the meringue.

Directions: Meringue

In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar dissolve.

Pour slightly cooled filling into cooked pie crust and spread meringue evenly over chocolate filling, sealing edges to crust. (This is really important for the meringue not to shrink when baking).

Bake for 10-15 minutes or until the meringue is golden.

Cool for 1 hour. Refrigerate for at least 3 hours before serving.