Old-Fashioned Chocolate Pie Recipe

Ingredients

Bake the pie crust: Prepare your pie crust (homemade or store-bought) and bake it according to the package or recipe instructions until golden. Let it cool completely.
Cook the chocolate filling: In a medium saucepan, whisk together the flour, cocoa powder, sugar, and a pinch of salt. Gradually whisk in the milk until smooth and free of lumps. Add the butter and egg yolks, stirring constantly over medium heat until the mixture thickens and begins to bubble (about 8–10 minutes).
Add vanilla and assemble: Remove from heat and stir in the vanilla extract. Pour the hot chocolate filling into the cooled pie crust, spreading it evenly with a spatula.
Make the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff peaks form.
Top and bake: Spread the meringue over the warm chocolate filling, sealing the edges of the pie to prevent shrinking. Use the back of a spoon to create soft peaks on top. Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is lightly golden brown.
Cool and chill: Allow the pie to cool at room temperature, then refrigerate for at least 2–3 hours before serving. This helps the filling set properly and enhances the flavor.

Stir the chocolate filling constantly while cooking to prevent lumps or scorching.
Use whole milk for a richer, creamier filling — low-fat milk won’t thicken as well.
Ensure the pie filling is hot when you spread the meringue on top — this helps seal the layers and prevents weeping.
Don’t skip cooling and chilling time; it’s essential for the custard to set perfectly.
For a beautiful finish, use the back of a spoon to create decorative peaks on the meringue before baking.

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