Homemade old fashioned chocolate pie is a creamy, chocolatey, and wonderfully traditional chocolate pudding dessert recipe topped with a light and fluffy meringue.
Cream pies are a favorite dessert at potlucks and family gatherings, plus, this one is easy to make and has a rich chocolate flavor.
A Classic Dessert
As kids, we would travel to Tennessee each summer to stay with my grandparents and my grandmother would always have a chocolate pie ready for us when we arrived.
Of course, we were only allowed to have a slice after we’d eaten our dinner or had something nutritious.
But, I can remember sneaking into the kitchen and shaving off little tiny slices to eat, hoping no one would notice.
I’m sure that by the time dinner arrived, I’d shaven off about half of the pie because it was just so good and I couldn’t resist.
Old Fashioned Chocolate Meringue Pie Ingredients
- Unsweetened cocoa powder
- Cream of tartar (for the meringue)
- Egg yolks
- Vanilla extract
- Egg whites (for the meringue)
- 9 inch pie crust (frozen, refrigerated, or store-bought)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How Do I Make The Homemade Chocolate Pie Recipe?
- Bake the pie crust and set aside.
- Add the flour, unsweetened cocoa, and sugar to a medium-sized bowl and whisk together. Try to get all of the lumps out of the mixture.
- Pour the milk into the bowl, as well as the egg yolks (save the whites), and vanilla extract, and mix well with a hand mixer.
- Place the butter in a skillet on medium heat and let it start to melt.
- Add the chocolate mixture to the saucepan and cook until thick.
- Pour the chocolate pie filling back into the bowl and beat if there are any lumps.
- Transfer the mixture to the baked pie shell.
- For the meringue, add the whites to a large bowl.
- Next, add the cream of tartar and beat until fluffy and stiff peaks form.
- Pour the sugar into the meringue and beat until shiny.
- Spread the meringue over the chocolate filling and smooth it out to the edges.
- Bake at 350-degrees until the meringue is golden brown.
- Allow the pie to set up for at least one hour before serving.
How To Make Chocolate Pie – Step-By-Step Instructions
Before you get started on the sweet chocolate filling you must bake the pie crust.
You have a few choices of pie crust:
Frozen prepared crust – if you go this route, let the pie crust thaw before placing it in the oven. Then, bake the crust for about 10-15 minutes at 325-degrees.
Refrigerated crust – you can purchase two pie crusts rolled up in a box. You will need to roll one out over a pie pan and bake the pie crust before adding the filling.
Homemade pie crust – you can make the crust at home. I have a delicious flaky pie crust recipe that shows you step-by-step.
Whatever crust you choose, you will need to take a fork and gently add some holes on the bottom and sides of the crust so it doesn’t bubble up while baking.
Some people have asked if you can use a graham cracker crust and the answer is yes. You won’t need to bake the graham cracker crust before adding the chocolate filling.
Combine sugar, unsweetened cocoa, and flour in a medium-sized mixing bowl and whisk, trying to get rid of any lumps.
Pour the milk into the bowl.
Next, add the egg yolks and vanilla extract to the bowl and beat.
Be sure to save the egg whites in a separate bowl to use for the meringue.
Add the butter to a large saucepan on medium heat.
Next, pour the milk mixture into the saucepan and stir occasionally as it cooks.
Cook until thick, stirring often.
TIP: Stay close to the pan, because once it starts to thicken, it happens fast.
Pour the chocolate pie filling back into a clean bowl and beat one more time to get rid of any lumps.
Make sure you add it back to a bowl that can handle heat, because it’s a very hot mixture.
TIP: The chocolate pie filling actually makes delicious pudding, as well.
You can forgo the pie crust and scoop the pudding into a pudding cup and top with some whipped cream for another delicious dessert.
Pour the creamy chocolate filling into the baked pie shell and set aside while you prepare the meringue.
How To Make Homemade Meringue
When making meringue, make sure the bowl is good and dry and that the beaters are dry, as well.
If you have any water or a touch of egg yolk in the bowl, the meringue won’t fluff up like it’s supposed to.
The first step is to take the egg whites that you set aside earlier and add one more egg white to the bowl.
Sprinkle the cream of tartar into the bowl and beat egg whites on high speed with an electric mixer until stiff peaks form.
Cream of tartar is not required, but it will help to get a little more oomph out of your meringue.
Once you get stiff peaks, add the sugar and beat again until the meringue is shiny.
Spread the meringue on the top and bake pie in a 350 degree oven for 10-to 15 minutes or until it is golden brown.
Allow the pie to set up for at least one hour before serving.
Be sure to refrigerate the pie in an airtight container.
I would not cover it with plastic wrap because it will ruin the meringue. I use a pie carrier and that way the pie won’t get squished in the fridge.
Don’t be too intimidated by the meringue. As kids, our first attempt at meringue turned out like styrofoam! But, if you follow the steps outlined, you should be just fine.
More Delicious Pie Recipes
- Chocolate pecan pie
- Butterscotch pie
- French silk pie from Cooking With Carlee
- Eggnog pie recipe
- Chocolate chess pie
Chocolate Pie Recipe
Check out the recipe card below, grab those ingredients at home or the grocery store, and start cooking! I love this recipe and I think you’ll love this one, too.
Then, share your comments below and share a picture of your chocolate pie recipe on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us.
- 9" pie crust store-bought or homemade
- 4 Tablespoons butter
- 1-1/4 cups granulated sugar
- 2 Tablespoons all-purpose flour, heaping
- 2 Tablespoons unsweetened cocoa, heaping
- 1-1/4 cups milk (2-percent or whole milk)
- 3 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Bake the pie crust until lightly golden brown.
- In a medium-sized bowl add the sugar, flour, and unsweetened cocoa and whisk together.
- Pour in the milk, vanilla extract, and egg yolks (save the whites in another bowl). Beat with a hand mixer until well combined.
- Add the butter to a skillet on medium heat.
- Next, pour the chocolate pie filling into the pan and cook until thick.
- Pour the pie filling back into a clean (and heat-safe) bowl and beat again to get rid of any lumps.
- Pour the filling into the cooked pie shell.
- Grab the bowl with the whites and add one more egg white.
- Add the cream of tartar to the bowl and beat until stiff peaks form.
- Pour the sugar into the bowl and beat again until the meringue is shiny.
- Spread the meringue over the pie. Bake at 350-degrees for about 10-15 minutes or until the meringue is golden brown.
- Allow the pie to set up for at least one hour before serving.
TIP: Make sure the bowl and beaters are dry before beating the egg whites. If you have any water or egg yolks in the bowl or on the beaters the meringue will not fluff up.
TIP: The chocolate filling will thicken fast when cooking, so don't go to far.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1397Total Fat: 54gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 79mgSodium: 904mgCarbohydrates: 212gFiber: 6gSugar: 114gProtein: 19g
Nutrition is approximate.