A rich, silky chocolate custard fills a flaky crust and is topped with golden, fluffy meringue—this classic pie is pure comfort with a retro twist.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Cooling Time: 1–2 hours
Total Time: ~2.5 hours
Yield: 8 slices
Calories: ~320 kcal per slice (approximate)
Dietary Tags: Vegetarian
🛒 Ingredients
For the Filling
Pre-baked pie crust (store-bought or homemade)
¼ cup unsalted butter
1 cup sugar
¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 cups milk
3 large egg yolks
1 tsp vanilla extract
For the Meringue
3 large egg whites
¼ tsp cream of tartar
½ cup sugar
👨🍳 Instructions
Pre-Bake the Crust: Bake your pie crust according to package or recipe instructions. Let it cool completely.
Make the Chocolate Filling: In a saucepan, whisk together sugar, flour, and cocoa. Gradually whisk in milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in vanilla.
Fill the Crust: Pour the hot chocolate filling into the cooled pie crust. Smooth the top.
Make the Meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar and continue beating until stiff peaks form.
Top with Meringue: Spread meringue over the hot filling, sealing to the crust edges to prevent shrinking.
Bake: Bake at 350°F (175°C) for 10–15 minutes, until meringue is lightly golden.
Cool & Chill: Let cool completely, then refrigerate for at least 1–2 hours before slicing.
📝 Notes
Seal the meringue completely to the crust edge to prevent it from weeping.
Whip egg whites in a clean, dry bowl for best volume.
For easier slicing, refrigerate for several hours before serving.
🍫 A Southern Classic That Never Gets Old
Chocolate meringue pie is an old-school favorite—simple, rich, and nostalgic. The contrast of creamy chocolate and airy meringue makes each bite a layered delight. Whether you’re serving it for Sunday dinner or a holiday table, this pie never disappoints.
📸 Step-by-Step Guide
🥧 Step 1: Bake the Crust
Use a fork to dock the crust before baking. Bake according to package or homemade instructions. Cool completely before filling.
🍫 Step 2: Make the Chocolate Custard
Whisk cocoa, flour, and sugar. Add milk, yolks, and butter. Cook and stir until the mixture is thick, smooth, and pudding-like. Stir in vanilla.
🧁 Step 3: Whip the Meringue
Beat egg whites with cream of tartar. Slowly add sugar until stiff, glossy peaks form.
🍽 Step 4: Assemble & Bake
Pour filling into crust. Spread meringue over hot filling, making sure it touches the crust edge. Bake until golden.
❄️ Step 5: Cool & Chill
Let pie cool completely on a wire rack, then refrigerate for a few hours for best slicing and texture.
🧂 Ingredient Insights & Substitutions
Key Ingredients
Cocoa Powder: Unsweetened natural cocoa creates a deep chocolate flavor.
Egg Yolks: Add richness to the custard filling.
Egg Whites: Whip into meringue for a light, fluffy finish.
Cream of Tartar: Helps stabilize meringue and form stiff peaks.
Substitutions
Milk: Whole milk is best, but you can use 2% in a pinch.
Butter: Substitute with plant-based butter for dairy-free.
No cream of tartar? Use a small splash of lemon juice or white vinegar.
🍽 Serving Ideas
Optional Toppings
Shaved chocolate or cocoa dusting
Toasted coconut flakes
Drizzle of chocolate syrup
Crushed graham crackers for extra crunch
Pair With
Fresh berries
Whipped cream (if not using meringue)
Hot coffee or black tea
🧊 Storage & Make-Ahead
Storage
Store covered in the fridge for up to 3 days.
Best eaten within 24 hours for optimal meringue texture.
Make-Ahead Tips
You can pre-bake the crust and make the filling a day in advance. Assemble and bake the meringue layer just before serving for best texture.
📊 Nutrition (Per Slice – Approximate)
Calories: 320
Carbs: 38g
Fat: 14g
Protein: 5g
Sugar: 28g
Fiber: 1g
Allergens: Eggs, dairy, gluten
Dietary Tags: Vegetarian
❓ FAQ
Q: Can I make this pie without meringue?
A: Yes! Skip the meringue and top with whipped cream before serving, or enjoy it plain.
Q: My meringue weeps. How can I fix it?
A: Be sure to spread meringue on hot filling and seal it to the crust edge. Bake until lightly browned.
Q: Can I use a store-bought crust?
A: Absolutely—just bake it according to the package and let it cool before filling.
Q: Can this be made dairy-free?
A: Use plant-based butter and non-dairy milk like coconut or almond, but the texture may vary slightly.
💕 A Classic Dessert You’ll Want to Keep on Repeat
This chocolate meringue pie is old-fashioned in all the best ways—simple ingredients, comforting flavors, and a dreamy texture that hits every time. Perfect for potlucks, holidays, or when you’re feeling nostalgic.
📣 Baked It? Show It Off!
Tag your pie @YourHandle on Instagram or drop a comment below with your favorite pie-topping twist. 🍫🥧✨