Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie is a classic dessert that’s been loved for generations. With its rich, creamy chocolate filling and light, fluffy meringue topping, this pie is perfect for special occasions or simply as a comforting treat. Whether you grew up eating this dessert or are trying it for the first time, it’s sure to become a family favorite!

Ingredients:

For the Pie:

• 1 pre-baked pie crust
• ¼ cup butter
• 1 cup sugar
• ¼ cup flour
• ½ cup cocoa powder
• 2 cups milk
• 3 egg yolks
• 1 tsp vanilla extract

For the Meringue:

• 3 egg whites
• ¼ tsp cream of tartar
• ½ cup sugar

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Melt Butter: Melt butter in a medium saucepan over medium heat.
3. Mix Dry Ingredients: In a separate bowl, whisk together sugar, flour, and cocoa powder. Gradually add this mixture to the melted butter, stirring continuously to avoid lumps.
4. Add Milk: Slowly pour in the milk while stirring constantly to keep the mixture smooth.
5. Cook Until Thickened: Cook for 5-7 minutes, stirring often, until the chocolate mixture thickens. Remove from heat.
6. Temper Egg Yolks: In a bowl, whisk the egg yolks. Slowly add a spoonful of the hot chocolate mixture to the yolks while whisking to temper them. Gradually whisk the yolks back into the saucepan.
7. Finish Cooking the Filling: Return the saucepan to medium heat and cook for 2-3 minutes. Stir in the vanilla extract and remove from heat.
8. Assemble the Pie: Pour the thickened chocolate filling into the pre-baked pie crust.
9. Prepare the Meringue: Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
10. Top with Meringue: Spread the meringue over the chocolate filling, ensuring it seals the edges of the crust to prevent shrinking.
11. Bake: Bake for 10-12 minutes, or until the meringue is golden brown.
12. Cool and Serve: Allow the pie to cool completely before slicing and serving. Enjoy!

Popular Questions

1. Can I make the pie filling ahead of time?
Yes! You can make the chocolate filling ahead of time and refrigerate it for up to 2 days. When you’re ready to assemble the pie, simply pour the chilled filling into the pre-baked pie crust and top with fresh meringue.

2. How do I prevent the meringue from shrinking?
To prevent shrinking, ensure the meringue is spread to the edges of the pie crust, completely sealing the filling. This keeps the meringue from pulling away from the crust as it bakes.

3. Can I use a store-bought pie crust?
Absolutely! Store-bought pie crusts work well for this recipe. Simply pre-bake the crust according to the package instructions before adding the chocolate filling.

4. How do I know when the meringue is done?
The meringue is ready when it has turned a golden brown color. Keep an eye on it as it bakes, as the peaks of the meringue can brown quickly.

5. How should I store the pie?
Leftover pie should be stored in the refrigerator. It will keep for up to 3 days. To maintain the texture of the meringue, avoid covering it too tightly.

Tips for the Perfect Chocolate Pie

• Temper the Egg Yolks: Tempering the egg yolks prevents them from scrambling when added to the hot chocolate mixture. This step is crucial for a smooth, velvety filling.
• Don’t Overbake the Meringue: The meringue should be golden brown, not dark brown. Overbaking can dry it out and cause it to crack.
• Use Whole Milk: For the creamiest texture, use whole milk in the filling. If you prefer a richer pie, you can substitute part of the milk with heavy cream.