Classic Homemade Chocolate Pie
This homemade chocolate pie is a rich and creamy dessert with a deep chocolate flavor, nestled in a flaky pie crust and topped with fluffy meringue. A Southern classic, perfect for holidays, potlucks, or any occasion that calls for something indulgent and nostalgic!
Equipment
- Medium mixing bowl
- Large skillet or saucepan
- Whisk
- Hand mixer or stand mixer
- Pie dish (9-inch)
- Spatula
- Oven
Ingredients
- For the Pie Crust:
- 1 9- inch pie crust store-bought or homemade
- For the Chocolate Filling:
- 4 tablespoons butter
- 1 ¼ cups granulated sugar
- 2 heaping tablespoons all-purpose flour
- 2 heaping tablespoons unsweetened cocoa powder
- 1 ¼ cups milk whole or 2%
- 3 egg yolks save the whites for meringue
- 1 teaspoon vanilla extract
- For the Meringue Topping:
- 4 egg whites
- ¼ teaspoon cream of tartar optional, helps stability
- ¼ cup sugar
Instructions
- Bake the Pie Crust
- If using a frozen crust, let it thaw.
- Preheat oven to 325°F (163°C).
- Bake crust for 10-15 minutes until golden. Set aside.
- Prepare the Chocolate Filling
- In a medium bowl, whisk together sugar, flour, and cocoa powder.
- Add milk, vanilla extract, and egg yolks. Beat until smooth.
- In a skillet over medium heat, melt butter.
- Pour in the chocolate mixture, stirring constantly, until thickened.
- Transfer filling to a clean bowl and beat again to remove lumps.
- Pour the mixture into the baked pie crust.
- Make the Meringue
- In a dry mixing bowl, add egg whites.
- Add cream of tartar and beat until soft peaks form.
- Slowly add sugar and continue beating until stiff peaks form.
- Spread meringue over the pie, ensuring it touches the crust edges.
- Bake & Cool
- Bake at 350°F (177°C) for 10-15 minutes until meringue is golden.
- Let the pie cool for at least 1 hour before serving.
Notes
Don’t rush the filling! It needs to fully thicken on the stove.
Use room temperature egg whites for the fluffiest meringue.
Storage: Keep refrigerated for up to 3 days in an airtight container.
Want a twist? Try a graham cracker crust or Oreo crust instead!
Use room temperature egg whites for the fluffiest meringue.
Storage: Keep refrigerated for up to 3 days in an airtight container.
Want a twist? Try a graham cracker crust or Oreo crust instead!