Prepare yourself for the wonderful aromas that will fill your kitchen as you follow these easy steps:
- Bake the pie crust according to package directions and allow it to cool completely.
- Make the luscious chocolate filling: In a saucepan, whisk together the dry ingredients. Add in the milk, egg yolks, vanilla and butter. Cook over medium heat, stirring frequently, until thickened to a pudding-like consistency.
- Remove the filling from heat and pour it into the pre-baked pie shell, smoothing the top with a spatula.
- For the meringue: In a clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form. Gradually add in the sugar while beating until the mixture is thick and glossy.
- Spread or pipe the meringue over the chocolate filling, creating swirly peaks and valleys.
- Bake at 350°F for 10-15 minutes until the meringue is lightly golden brown.
- Let the pie cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving this heavenly dessert.
Baking Tips for Meringue Mastery
For that perfect cloud-like meringue, keep these pointers in mind:
- Use a glass or metal bowl – plastic can hold onto grease particles that prevent meringues from fluffing up properly.
- Make sure no egg yolks get into the whites, as the fat will cause the meringue to deflate.
- Beat whites at room temperature for maximum volume.
- Add cream of tartar to help stabilize and strengthen the peaks.
- Don’t overbake – meringue should be light golden, not browned all over.
Make-Ahead and Storing Chocolate Pie
This luscious pie can be made up to 2 days in advance! Once cooled, store it covered in the refrigerator to allow the flavors to blend and the filling to set up nicely.
It’s best to allow the pie to sit at room temperature for 15-20 minutes before serving for optimal texture and flavor. Leftover slices will keep in the fridge for 3-4 days.
Serving Suggestions to Make It a Showstopper
While delicious on its own, you can absolutely gild the lily with some tasty garnishes:
- Dollop with lightly sweetened whipped cream or non-dairy whipped topping.
- Dust with a shaving of chocolate, cocoa powder or cinnamon.
- Serve it up with a scoop of vanilla ice cream or frozen yogurt.
- Offer it a la mode with hot fudge or caramel sauce for drizzling.
Old Fashioned Chocolate Pie
Ingredients
For the Pie:
- 1 9- inch pie crust baked and cooled granulated sugar
- 4 tablespoons butter
- 1 1/4 cups granulated sugar
- 2 tablespoonsall purpose flour heaping
- 2 tablespoons unsweetened cocoa powder heaping
- 1 1/4 cups milk 2% or whole
- 3 egg yolks
- 1 teaspoon vanilla extract
For the Meringue:
- 4 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
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Prepare pie crust according to package directions and let cool completely.
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For the filling: In a saucepan, whisk together the sugar, flour and cocoa powder. Add in the milk, egg yolks, vanilla and butter. Cook over medium heat, whisking frequently, until thickened to a pudding-like consistency, about 5-7 minutes.
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Pour the hot filling into the pre-baked pie shell and smooth the top with a spatula.
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For the meringue: In a large clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form, about 3-5 minutes. Gradually add in the 1/4 cup sugar while beating until thick and glossy, 1-2 minutes more.
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Spread or pipe the meringue over the chocolate filling, creating swirly peaks and valleys.
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Bake at 350°F for 10-15 minutes until the meringue is lightly golden brown.
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Allow pie to cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
However you serve this vintage charmer, it’s bound to be met with oohs and aahs from your guests or family. One bite of that creamy chocolate and featherlight meringue will have everyone feeling like a kid again. Just don’t be surprised when they start licking their plates!
ENJOY!
