My grandmother made the best chocolate pie in the world. I’m not just saying that because she was my grandmother. This woman could make chocolate pie that would make you cry actual tears of joy.
When I first got married, I tried to recreate her recipe about fifty times. Every single one was a disaster. Too thin, too thick, lumpy, burnt, you name it.
Then my aunt finally sat me down and showed me what I was doing wrong. Turns out, I was overthinking everything. This pie is actually pretty simple once you know the tricks.
What Makes This Chocolate Pie Different?
This isn’t one of those instant pudding pies you see everywhere. This is the real deal, made from scratch with cocoa powder and patience.
The filling is cooked on the stovetop until it’s thick and glossy. The meringue gets piled high and baked until it’s golden brown on top.
It’s the kind of pie that makes people ask for the recipe. Then they never make it because they think it’s too hard. But honestly, it’s not.
Why You’ll Love This Recipe
First, it uses ingredients you already have. Butter, sugar, flour, cocoa powder, milk, eggs. Nothing fancy.
Second, it tastes exactly like the chocolate pies your grandmother made. Rich, creamy, with that perfect meringue on top.
My husband asks for this pie on his birthday every year instead of cake. The kids fight over who gets the last slice.
Recipe Tips for Success
Here’s the most important thing: don’t leave the stove when you’re cooking the filling. I’m serious about this. It will burn, and you’ll have to start over.
Use a wooden spoon and stir constantly. Your arm will get tired. Do it anyway.
Make sure your pie crust is completely baked and cooled before you add the filling. Nobody wants a soggy bottom.
The meringue needs to go all the way to the edges of the crust. If you don’t seal it, it’ll shrink and look terrible.
Let’s Talk Ingredients
The pie crust can be store-bought if you want. I won’t tell anyone. Just make sure it’s pre-baked.
Use real butter, not margarine. The flavor difference is huge in something this simple.
Don’t cheap out on the cocoa powder. Get the good stuff. Your pie will taste like cardboard if you use the cheap kind.
Whole milk works best for the filling. It makes everything creamier.
The eggs need to be fresh. Old eggs make terrible meringue.
Cream of tartar is not optional for the meringue. It keeps the egg whites stable so they don’t collapse.
How to Make It
Bake your pie crust and let it cool completely.
In a heavy saucepan, whisk together the flour, cocoa powder, and sugar. Get all the lumps out now because you can’t fix them later.
Slowly add the milk, whisking the whole time. Add the egg yolks and whisk them in.
Put the pan on medium heat and start stirring. Don’t stop stirring. Not even for a second.
It’s going to seem like nothing’s happening for the first ten minutes. Then suddenly it’ll start to thicken. Keep going until it coats your spoon thick.
Take it off the heat and stir in the butter and vanilla. Pour it into your pie crust.
For the meringue, beat the egg whites and cream of tartar until foamy. Slowly add the sugar while beating. Keep going until you get stiff peaks.
Spread the meringue over the filling, making sure to seal the edges. Make some pretty swirls with your spoon.
Bake at 350°F for 10-15 minutes until the meringue is golden brown. Watch it like a hawk because it can burn fast.
Variations to Try
Add a tablespoon of instant coffee to the cocoa mixture for mocha pie. It’s incredible.
Fold in some mini chocolate chips while the filling is still warm.
Skip the meringue and use whipped cream instead. Some people prefer it that way.
Add a pinch of cinnamon to the filling for a little warmth.
Serving Suggestions
Serve this pie cold. It slices better and tastes better that way.
Use a sharp knife dipped in warm water to cut clean slices. Wipe the knife between cuts.
This pie is rich, so small slices are plenty. Though good luck getting people to stick to small slices.
Storage and Freezing
Let the pie cool completely before putting it in the fridge. If you put it in hot, the crust will get soggy.
Cover it loosely with plastic wrap. It’ll keep for three days, but it never lasts that long at my house.
Don’t freeze this pie. The meringue gets weird and watery when you thaw it.
Exact Measurements (List)
For the pie:
- 1 pre-baked pie crust
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the meringue:
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
This pie takes me right back to Sunday dinners at my grandmother’s house. The kitchen smelled like heaven, and there was always a chocolate pie cooling on the windowsill. Some things are worth doing the old-fashioned way.
FAQ About My Chocolate Pie Recipe
Why does my chocolate pie get watery?
Usually it’s the meringue weeping. This happens when you overbake it or don’t dissolve the sugar completely.
Make sure the sugar is fully mixed in before you stop beating. It shouldn’t feel grainy.
Don’t bake the meringue too long. As soon as it’s golden, take it out.
Should chocolate pie be refrigerated?
Yes, but not while it’s hot. Let it cool on the counter first, then refrigerate.
Hot pie in the fridge equals soggy crust. Nobody wants that.
Can I use cocoa powder instead of chocolate?
That’s what this recipe uses. Unsweetened cocoa powder, not hot chocolate mix.
Good cocoa powder makes all the difference. Spend the extra two dollars.
What if my filling is lumpy?
You can strain it through a fine mesh strainer while it’s still hot. But honestly, if it’s really lumpy, you probably need to start over.
This is why you whisk the dry ingredients first and stir constantly while cooking.
How do I know when the filling is thick enough?
It should coat the back of a spoon and hold its shape when you drag your finger through it.
If you’re not sure, cook it a little longer. Thin filling won’t set up properly.
