Old-Fashioned Chocolate Meringue Pie
Indulge in the nostalgic charm of a homemade Old-Fashioned Chocolate Meringue Pie, a classic dessert that evokes memories of grandma’s kitchen. The perfect combination of rich chocolate filling and fluffy meringue topping creates a delightful experience for any occasion, from family gatherings to holiday celebrations.
This time-honored recipe is a labor of love, requiring attention to detail and patience, but the end result is well worth the effort. The velvety smooth texture of the chocolate filling paired with the light and airy meringue makes each bite a heavenly delight.
Whether you are a seasoned baker or a novice in the kitchen, mastering this Old-Fashioned Chocolate Meringue Pie will earn you accolades from all who have the pleasure of savoring a slice.
Embrace tradition and elevate your dessert game with this delectable Old-Fashioned Chocolate Meringue Pie that is sure to become a family favorite for years to come.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Difficulty Level: Medium
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Experience the decadent flavor of rich chocolate paired with airy meringue
– Enjoy a dessert that is both impressive and comforting, perfect for special occasions
– Adaptable for different dietary needs with simple ingredient swaps
Ingredients
For the Chocolate Filling:
– 1 pre-baked 9-inch pie crust
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 3 cups whole milk
– 4 ounces unsweetened chocolate, chopped
– 4 large egg yolks
– 1 teaspoon vanilla extract
For the Meringue Topping:
– 4 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
Add high-quality chocolate for a more intense flavor in the filling and use fresh, room temperature eggs for the meringue to achieve maximum volume.
Equipment Needed
– Mixing bowls
– Whisk
– Saucepan
– Electric mixer
– Pie dish
Step-by-Step Instructions
1. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk until smooth.
2. Add chocolate and cook over medium heat, stirring constantly until thickened.
3. In a separate bowl, beat egg yolks. Gradually whisk in 1 cup of the hot chocolate mixture.
4. Return egg mixture to saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir in vanilla.
5. Pour hot filling into baked pie crust.
6. For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form.
7. Spread meringue over hot filling, sealing edges to crust.
8. Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool for 1 hour before serving.
Include step photos here for visual guidance.
Pro Tips for Success
– Ensure the pie filling is hot when you spread the meringue to prevent it from weeping.
– Use a clean, dry bowl when whipping egg whites for the meringue to achieve maximum volume.
– Let the pie cool completely before slicing to allow the filling to set.
Substitutions & Variations
– For a gluten-free option, use a gluten-free pie crust recipe.
– Add a hint of espresso powder to the chocolate filling for a mocha twist.
– Drizzle melted chocolate over the meringue for an extra decadent touch.
Storage & Make-Ahead Tips
Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerate: Cover loosely with foil and refrigerate for up to 3 days.
Reheat: Place individual slices in a warm oven for a few minutes to refresh.
Make Ahead: Prepare the pie up to 1 day in advance and store in the refrigerator.
Serving Suggestions
– Pair slices of Old-Fashioned Chocolate Meringue Pie with a dollop of fresh whipped cream.
– Serve alongside a cup of hot coffee or a glass of cold milk for a delightful contrast.
– Garnish each slice with chocolate shavings or cocoa powder for an elegant presentation.
Nutrition Information (Per Serving)
Calories: 320 | Protein: 5g | Carbohydrates: 45g | Fat: 15g | Fiber: 2g | Sugar: 30g | Sodium: 190mg
FAQ
1. Can I make this pie ahead?
Yes, you can make the pie a day in advance and store it in the refrigerator.
2. Can I use a store-bought pie crust?
Absolutely, a pre-baked store-bought crust works well for this recipe.
3. What can I substitute for unsweetened chocolate?
You can use cocoa powder as a substitute; adjust sugar accordingly.
4. How do I know when the meringue is done?
The meringue should be golden brown and crispy on the outside.
5. Can I freeze leftover pie?
It’s best to enjoy the pie fresh, but you can freeze individual slices for up to a month.
6. How long will the pie last at room temperature?
The pie is best enjoyed within 2 days when stored at room temperature.
Recipe Notes
Old-Fashioned Chocolate Meringue Pie is a beloved dessert that has been passed down through generations, bringing joy and sweetness to countless family gatherings and special occasions. The contrast between the rich chocolate filling and the light meringue topping creates a harmonious blend of flavors and textures that is truly irresistible.
Old-Fashioned Chocolate Meringue Pie
Indulge in the nostalgic charm of a homemade Old-Fashioned Chocolate Meringue Pie, a classic dessert that evokes memories of grandma’s kitchen. The perfect combination of rich chocolate filling and fluffy meringue topping creates a delightful experience for any occasion, from family gatherings to holiday celebrations.
Ingredients
-
1 pre-baked 9-inch pie crust
-
1 cup granulated sugar
-
1/4 cup cornstarch
-
1/4 teaspoon salt
-
3 cups whole milk
-
4 ounces unsweetened chocolate, chopped
-
4 large egg yolks
-
1 teaspoon vanilla extract
-
4 large egg whites
-
1/4 teaspoon cream of tartar
-
1/2 cup granulated sugar
Directions
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In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk until smooth.
-
Add chocolate and cook over medium heat, stirring constantly until thickened.
-
In a separate bowl, beat egg yolks. Gradually whisk in 1 cup of the hot chocolate mixture.
-
Return egg mixture to saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir in vanilla.
-
Pour hot filling into baked pie crust.
-
For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form.
-
Spread meringue over hot filling, sealing edges to crust.
-
Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool for 1 hour before serving.
