Is there anything more comforting than a homemade chocolate pie? This old-fashioned chocolate pie with golden meringue brings back all the nostalgia of grandma’s kitchen, combining a rich and velvety chocolate filling with a light and fluffy meringue topping. Whether it’s for a family gathering, holiday meal, or just because you’re craving something sweet, this pie never disappoints!

Let’s dive into this timeless recipe and discover what makes it so special—and yes, stick around for all the tips and tricks to perfect it every time.

Why You’ll Love This Old-Fashioned Chocolate Pie

This pie has all the charm of a dessert made with love and care, and it’s anything but boring. Here’s why it’s a winner:

Rich and Creamy Texture: The chocolate filling is luscious and smooth, perfectly balanced between sweet and chocolatey.
Classic Meringue Topping: Light, airy, and baked to golden perfection, the meringue adds a touch of elegance.
Simple Ingredients: You don’t need fancy or hard-to-find ingredients—just pantry staples that come together beautifully.
Versatile Appeal: It’s just as fitting for a special occasion as it is for a weekday treat.

When this pie bakes, your kitchen will fill with a heavenly aroma that screams homemade goodness.

Ingredients for Old-Fashioned Chocolate Pie

For the Pie Filling

1 pie crust, baked (store-bought or homemade, your choice)
1/4 cup butter (adds richness and a silky texture)
1 cup sugar
1/4 cup flour (for thickening)
1/2 cup cocoa powder (for that deep chocolate flavor)
2 cups milk
3 egg yolks (save the whites for the meringue!)
1 tsp vanilla extract

For the Meringue

3 egg whites
1/4 tsp cream of tartar (helps stabilize the meringue)
1/2 cup sugar

Tools You’ll Need

Medium saucepan
Whisk or silicone spatula
Mixing bowls
Electric mixer (for whipping the meringue)
9-inch pie dish

How to Make Old-Fashioned Chocolate Pie

1. Bake Your Pie Crust

Start by baking your pie crust according to the package instructions or your favorite homemade recipe. Allow it to cool completely while you prepare the filling.

2. Prepare the Chocolate Filling

In a medium saucepan, whisk together cocoa powder, sugar, and flour. Gradually add milk while whisking to avoid lumps.

Set the saucepan over medium heat, stirring constantly, and add the egg yolks and butter. Continue stirring until the mixture thickens to a pudding-like consistency (about 7–10 minutes). Remove from heat and stir in the vanilla extract. Pour the chocolate filling into the baked pie crust, spreading it evenly.

3. Make the Meringue

In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while beating on high speed. The meringue is ready when it forms stiff, glossy peaks.

4. Top and Bake

Spoon the meringue over the chocolate filling, spreading it out to touch the edges of the crust (this prevents the meringue from shrinking during baking). Use the back of a spoon to create decorative swirls if desired.

Bake the pie at 350°F (175°C) for 10–15 minutes, or until the meringue is lightly golden.

5. Cool and Serve

Let the pie cool to room temperature before slicing. For the best results, refrigerate the pie for at least an hour to set the filling completely.

What to Serve with Chocolate Pie

This pie is delightful on its own, but if you’re looking to elevate your dessert table, consider pairing it with:

Fresh Whipped Cream: A dollop on the side complements the richness of the chocolate.
Seasonal Berries: Strawberries or raspberries add a fresh, tart contrast.
Vanilla Ice Cream: Because why not double the indulgence?

Tips for the Perfect Chocolate Pie

Prevent a Soggy Crust: Make sure your crust is fully baked and cooled before adding the filling. A layer of melted chocolate brushed on the crust can also act as a moisture barrier.
Avoid Overbaking the Meringue: Keep a close eye on the pie while it’s in the oven; you want the meringue to turn golden, not brown.
Cool Completely Before Slicing: Patience is key! Cutting into the pie too soon can result in a runny filling.

Storing Your Chocolate Pie

If you’re lucky enough to have leftovers, cover the pie loosely with plastic wrap and refrigerate for up to 3 days. For best results, avoid freezing, as the meringue doesn’t hold up well to freezing and thawing.

Frequently Asked Questions

Q: Can I use a graham cracker crust instead of traditional pie crust?
A: Absolutely! A graham cracker crust adds a sweet, crumbly texture that pairs beautifully with the chocolate filling.

Q: Can I make the pie filling ahead of time?
A: Yes! You can prepare the chocolate filling up to a day in advance. Store it in the refrigerator, then reheat gently before pouring it into the crust.

Q: How do I prevent my meringue from “weeping”?
A: Make sure to spread the meringue over the filling while it’s still warm, ensuring a good seal between the meringue and the crust.

A Sweet Finish

This old-fashioned chocolate pie with golden meringue is proof that classic recipes never go out of style. It’s a dessert that feels like a warm hug, bringing smiles and memories to every table it graces.

If you try this recipe, I’d love to hear how it turned out! Share your photos on Pinterest or leave a comment below with your thoughts.

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Now grab your apron, and let’s make some magic in the kitchen!