Old-Fashioned Chocolate Meringue Pie
There’s something undeniably nostalgic about a slice of Old-Fashioned Chocolate Meringue Pie. This dessert, with its rich chocolate filling and fluffy meringue topping, transports you back to simpler times—perhaps to a family gathering or a Sunday dinner at Grandma’s house. The combination of velvety chocolate and light-as-air meringue creates a delightful contrast that is both satisfying and indulgent. Whether you’re an experienced baker or a novice in the kitchen, this pie is a lovely way to impress your family and friends. Let’s dive into how to create this classic treat!
Why Cooks Rave About It
Old-Fashioned Chocolate Meringue Pie is cherished for its rich flavor and creamy texture. The deep chocolate filling is perfectly balanced by the airy meringue, making each bite an experience of contrasting textures. It’s a pie that brings warmth and comfort, evoking memories of family recipes passed down through generations. Additionally, it’s versatile enough for any occasion—be it a holiday feast or a casual weeknight dessert. Once you master this recipe, it will likely become a beloved staple in your baking repertoire.
Ingredients at a Glance
To create the perfect Old-Fashioned Chocolate Meringue Pie, gather the following ingredients:
- For the Pie Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 4 tablespoons ice water
- For the Chocolate Filling:
- 1 cup sugar
- 1/4 cup plus 1 teaspoon cornstarch
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup evaporated milk
- 4 extra-large egg yolks, beaten
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- For the Meringue:
- 5 extra-large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Hardware & Gadgets
To make the magic happen, you will need some essential tools:
- Mixing bowls: For combining your ingredients effectively.
- Whisk: To beat the egg whites into a fluffy meringue.
- Rolling pin: To roll out your pie crust to the perfect thickness.
- 9-inch pie pan: The ideal size for this recipe.
- Double boiler or saucepan: For melting and mixing your chocolate filling.
- Rubber spatula: To scrape down the sides of the bowl and ensure everything is well combined.
Old-Fashioned Chocolate Meringue Pie: From Prep to Plate
Step 1: Prepare the Pie Crust
Start by mixing the all-purpose flour and salt in a large mixing bowl. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll Out the Crust
Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thick. Carefully transfer it to your pie pan, pressing it into the edges. Trim any excess dough and crimp the edges. Poke a few holes in the bottom with a fork to prevent bubbling.
Step 3: Pre-bake the Crust
Preheat your oven to 350°F (175°C). Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Allow it to cool completely.
Step 4: Make the Chocolate Filling
In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually stir in the whole milk and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat.
Step 5: Combine Egg Yolks
In a separate bowl, beat the egg yolks. Gradually whisk in about 1 cup of the hot chocolate mixture into the yolks to temper them. Then, pour the yolk mixture back into the saucepan and cook for an additional minute, stirring constantly. Remove from heat and stir in the butter and vanilla extract until fully melted and combined.
Step 6: Fill the Pie Crust
Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula. Allow it to cool slightly while you prepare the meringue.
Step 7: Make the Meringue
In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy.
Step 8: Assemble the Pie
Spread the meringue over the chocolate filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks for a decorative finish.
Step 9: Bake the Pie
Bake the pie in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.
Step 10: Cool and Serve
Allow the pie to cool at room temperature for at least 2 hours before slicing. This helps the filling set up properly. Serve chilled or at room temperature and enjoy the delightful flavors of your Old-Fashioned Chocolate Meringue Pie!
Swap Guide
If you’re looking to customize your Old-Fashioned Chocolate Meringue Pie, consider these swaps:
- Shortening: You can substitute with unsalted butter for a richer flavor.
- Whole milk: Use almond milk or oat milk for a dairy-free version.
- Evaporated milk: Substitute with coconut milk for a tropical twist.
- Cocoa powder: Dark cocoa powder can be used for a more intense chocolate flavor.
Mistakes That Ruin Old-Fashioned Chocolate Meringue Pie
Making the perfect Old-Fashioned Chocolate Meringue Pie can be tricky, and avoiding these common pitfalls will help ensure success:
- Skipping the pie crust chilling step can lead to a tough crust.
- Overcooking the filling can cause it to become grainy. Stir constantly until just thickened.
- Not sealing the meringue edges can result in shrinkage and weeping.
- Using cold egg whites can prevent your meringue from reaching its full volume.
Store, Freeze & Reheat
To keep your Old-Fashioned Chocolate Meringue Pie fresh:
Store the pie in the refrigerator, covered, for up to 3 days. If you plan to make it ahead of time, consider freezing the chocolate filling and baking the meringue fresh on the day of serving. Meringue does not freeze well, so it’s best to assemble the pie just before serving.
Handy Q&A
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust in advance and store it in the refrigerator for up to two days or freeze it for up to three months. Just make sure to thaw it in the refrigerator before using.
What should I do if my meringue weeps?
If your meringue weeps, it’s often due to excess moisture or not sealing it properly. Make sure your mixing bowl and utensils are completely dry before whipping the egg whites, and ensure the meringue covers the filling all the way to the edge of the crust.
How do I know when the meringue is done baking?
The meringue is done when it has turned a beautiful golden brown and feels firm to the touch. Keep a close eye on it, as it can burn quickly.
Can I use a store-bought pie crust?
Yes! If you’re short on time, using a store-bought pie crust can save you some effort. Just make sure to pre-bake it according to the package instructions before filling it.
Final Bite
There’s nothing quite like the experience of making an Old-Fashioned Chocolate Meringue Pie. From the rich, indulgent chocolate filling to the ethereal meringue that crowns it, each slice tells a story of tradition and love. Whether it’s for a special occasion or just because, this pie is sure to become a favorite in your home. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that’s not only delicious but also a cherished piece of culinary history. Your taste buds will thank you!
Old-Fashioned Chocolate Meringue Pie
Ingredients
Equipment
Method
- Start by mixing the all-purpose flour and salt in a large mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thick. Transfer it to your pie pan, press it into the edges, trim excess dough, and crimp the edges. Poke a few holes in the bottom with a fork.
- Preheat your oven to 350°F (175°C). Place parchment paper over the crust, fill with pie weights or dried beans, and bake for about 15 minutes. Remove weights and parchment, bake for an additional 10 minutes until lightly golden. Allow to cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually stir in the whole milk and evaporated milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- In a separate bowl, beat the egg yolks. Gradually whisk in about 1 cup of the hot chocolate mixture to temper them, then pour back into the saucepan and cook for an additional minute. Remove from heat and stir in the butter and vanilla extract.
- Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula. Allow to cool slightly while preparing the meringue.
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form and meringue is glossy.
- Spread the meringue over the chocolate filling, sealing the edges to prevent shrinkage. Create peaks for a decorative finish.
- Bake the pie at 350°F (175°C) for about 10-12 minutes, until the meringue is golden brown. Watch closely to avoid burning.
- Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve chilled or at room temperature and enjoy!
Notes
- Store the pie in the refrigerator, covered, for up to 3 days.
- You can prepare the pie crust ahead of time and store it in the refrigerator for up to two days.
- If meringue weeps, ensure your mixing bowl is completely dry before whipping.
