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Chocolate Meringue Pie

Chocolate Meringue Pie

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“After one bite, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl...

“After one bite, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl and/or beaters in the freezer for about 2 hours prior to preparing whipped cream.” – Kerry Dunnington, author of This Book Cooks


Reprinted with permissions from This Book Cooks published in 2015 by Artichoke Publishers


For the meringue:

  • 2 egg whites, at room temperature
  • 1/2 Cup sugar
  • 1/8 Teaspoon cream of tartar
  • 1/2 Cup chopped nuts (pecans, walnuts, or almonds)

For the chocolate pie filling:

  • 6 Ounces semisweet chocolate chips
  • 3 Tablespoons hot water
  • 1/2 Teaspoon vanilla
  • 1/2 Cup heavy cream


Calories Per Serving343

Folate equivalent (total)11µg3%

Recipe Summary

  • One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 can (12 ounces) evaporated whole milk
  • 3 large eggs, separated
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet bake until crust is golden, about 20 minutes. Cool completely set aside.

Put a fine-mesh sieve over a medium bowl set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Pastry for a Single-Crust Pie

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup shortening or lard
  • ¼ cup butter, cut up, or shortening or lard
  • ¼ &ndash 0.333 cup ice water

In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Old Fashioned Chocolate Pie

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 - 9 inch pies 1 x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern


An old fashioned chocolate pie with a cooked custard type of filling. Egg whites are used to make the meringue on top.


5 Eggs, separated
1/2 cup Cocoa
1 – 1/2 Tablespoons Vanilla Flavoring
2 cups Sugar
3 – 1/2 cups Milk
1 cup Flour
1 stick Butter or Margarine

For the Meringue:
5 egg whites, from above
3 Tablespoons Sugar
Pinch of Cream of Tartar


Pre-bake the two pie shells. Set aside and let cool.
Separate the egg whites from the yolks.
Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
Place egg yolks in a large mixing bowl.
Add cocoa.
Add vanilla flavoring.
Add sugar.
Add milk.
Add flour.
Mix well with an electric mixer.
Place mixture in a sauce pot over Medium heat.
Add the butter, stirring constantly as mixture heats up.
Cook until mixture is thick, stirring constantly. About 10 minutes.
Remove from heat and let mixture cool for about 10 minutes.
Beat the egg whites until soft peaks form.
Add the sugar.
Add the Cream of Tartar.
Beat egg whites until stiff peaks form.
Divide the cooked chocolate mixture into the two pie shells.
Divide the meringue over the top of the pies.
Bake at 350F degrees until top is lightly browned.
Remove from oven, place on wire racks to cool.
Refrigerate, uncovered for 2-3 hours to firm up.


Makes 2 of the 9 inch pies.

Keywords: Chocolate Pie, Old Fashioned, Southern, pie crust, custard

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Chocolate Meringue Pie

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Talk about the best of both worlds! Here's our Chocolate Meringue Pie, a luscious combination of chocolate pudding filling with a meringue topping in one amazing pie.

What You'll Need

  • 1 (9-inch) frozen ready-to-bake pie shell
  • 1 (4-serving size) package instant chocolate pudding and pie filling
  • 1 3 / 4 cups milk
  • 1 (.25 ounces) envelope unflavored gelatin
  • 3 tablespoons hot water
  • 4 egg whites
  • 1 / 4 teaspoon cream of tartar
  • 1 / 2 cup sugar

What to Do

  1. Bake pie shell according to package directions.
  2. In a medium bowl, combine pudding mix and milk mix well. In a small bowl, combine gelatin and hot water and beat with a fork until completely dissolved. Add to pudding mixture mix well. Pour into pie shell set aside.
  3. Preheat oven to Hi Broil.
  4. In a medium bowl with an electric mixer, beat egg whites with cream of tartar until soft peaks form. Add sugar and continue beating until stiff peaks form. Spread meringue over top of pie filling, sealing to edge of crust.
  5. Using a spatula, form peaks in meringue, and broil 2 to 4 minutes, or until meringue is golden. Let cool 10 minutes, then refrigerate 4 to 6 hours, or until pie is firm.


Are you a chocolate fan? Then we think you're going to love the chocolate dessert recipes featured in our free eCookbook, Death by Chocolate: Dessert Heaven with 30 of Our Best Chocolate Recipes.

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Ratings & Comments

Thanks for your comment. Don't forget to share!

I followed instructions to the tee. WHAT HAPPENED. it never set up. Only milk we had was 1 or 2 %. I Have no idea what I did wrong. Any idea?

Hello! The Test kitchen is not sure why your pudding did not set up. If using gelatin, that always firms up whatever using it in. We do recommend using whole milk, not 1 or 2 percent, that could be the problem. Plus, try chilling pie for atleast 4 hours or until firm. Hope this helps!

hi we love it all. i am looking for a peach cobbler recipes. thank you.

If you don't like pudding mix, do what I do--make your own--it is always better tasting than the icky pudding mixes.

don't care for instant pudding mix. can we use cook and serve.

I wouldn't see why not.. just follow box instructions for the pie filling :)

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Step 1

In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly.

Remove from heat stir in butter and vanilla. Pour mixture into prepared piecrust.

Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack.

Sift cocoa over the top of the pie if desired. Store in refrigerator.

Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg.

Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue.

Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over.

Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed.

When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

Adding the Filling:

The directions for this pie filling are surprisingly straightforward. If it’s your first time to make a cream pie you’ll want to note you need to temper your egg yolks to keep them from curdling. To do this, beat eggs in a separate small bowl from your warm chocolate mixtures.

Then, simply add a small amount of your hot mixture to your slightly beaten egg yolks. Stir and slowly add more of the hot chocolate mixture, a small amount at a time. After the eggs have warmed up and a good amount of chocolate has been incorporated into the eggs, go ahead and add your yolk mixture to your saucepan.

When finished, add the chocolate mixture to your cooked pie crust!

How to Make Chocolate Meringue Pie

This recipe calls for a pre-baked pie crust. You can use a frozen one and just bake it up first. Or use my Perfect Pie Crust Recipe.

The chocolate filling is a mixture of sugar, whole milk, cocoa, vanilla, flour and egg yolks.

Mix the sugar, cocoa and a pinch of salt together and put them into a pan.

Add in the milk and egg yolks and stir until smooth

Then cook over medium heat, stirring constantly until it comes to a boil and thickens. Remove from heat and add vanilla.

Allow the filling to cool before you put it into your baked pie crust.

Now it’s time to make the meringue – do not be afraid. It really is easy.

You will need the 3 egg whites leftover from the pie filling, some sugar, a pinch of salt and a little vanilla. Beat the egg whites until stiff (they will fork a peak) and then add in the sugar, vanilla and a pinch of salt. You then cover the top of your pie with it. The trick here is you want to make sure that the meringue is totally sealed around the edges of the pie crust – no holes or filling peeking out!
Then the pie goes back in the oven for another 15 minutes or so until the meringue is nice and golden brown.

I let the pie sit for a bit so it is easier to cut and then it’s time to eat a piece!!

That would be a piece or two.

Like I said, nothing better than a homemade chocolate pie, especially when it is your grandmother’s recipe and it’s covered in meringue!

First, you will want to make sure you allow your egg whites to come to room temperature. If you’re using a hand mixer use a stainless steel or glass bowl. Beat your room-temp egg whites until you have stiff peaks.

This can take a few minutes depending on the mixer setting. Another tip is to make sure you’re utilizing the “whisk” attachments if you have them for your particular mixer. You can also use a stand mixer if that’s what appliance you have. Definitely use that whisk attachment!

You’ll know you have stiff peaks when you can lift your mixer beaters and a tall peak forms from the egg whites and does not fall. The Meringue is then ready to spread on top of the hot pie. Make sure you seal the edges against the crust as it will shrink a bit as it bakes. Keep an eye on your oven for this dessert, since the meringue can actually burn– ruining the look of the pie altogether! A nice golden edge on the top of the meringue is what we are going for.

Be sure to check out the recipe for full details! If this is your first time making a meringue pie and it turns out great, feel free to share a photo on Facebook!! Thanks for Reading!

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