Old Fashioned Chocolate Pie with Golden Meringue is a timeless dessert that brings a touch of nostalgia to the table. With its rich, velvety chocolate filling nestled inside a flaky pie crust and crowned with a light, golden meringue, this pie is both elegant and deeply comforting. It’s the perfect finale to a special dinner or a sweet indulgence for any day of the week.

Why You’ll Love This Recipe

This pie offers the best of classic dessert traditions—simple ingredients, big flavor, and that unmistakable homemade charm. The chocolate filling is smooth and luscious, made with real cocoa for a deep, authentic flavor. The meringue, whipped to airy perfection, adds a beautiful visual contrast and a delicate sweetness. Whether you’re serving guests or baking for your family, this pie is sure to leave a lasting impression.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Filling:

1 pie crust, baked
1/4 cup butter
1 cup sugar
1/4 cup all-purpose flour
1/2 cup cocoa powder
2 cups milk
3 egg yolks
1 teaspoon vanilla extract

For the Meringue:

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla extract

directions

Bake the pie crust according to package or recipe instructions, then set aside to cool.
In a saucepan, melt the butter over medium heat.
Stir in sugar, flour, and cocoa powder, mixing well until combined.
Gradually whisk in the milk, stirring constantly to prevent lumps.
In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot chocolate mixture to temper them, then pour the yolks back into the saucepan.
Continue cooking over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Remove from heat and stir in the vanilla extract.
Pour the filling into the baked pie crust, smoothing the top with a spatula.
Preheat oven to 350°F (175°C) for the meringue.

To Make the Meringue:
10. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
11. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and the meringue is glossy.
12. Beat in vanilla extract just until incorporated.
13. Spread the meringue over the warm chocolate filling, sealing the edges to the crust to prevent shrinking.
14. Bake for 10–12 minutes, or until the meringue is golden brown.
15. Cool the pie at room temperature, then chill for at least 2 hours before slicing.

Servings and timing

This pie serves approximately 8 slices.
Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: About 2 hours and 40 minutes

Variations

Spiced chocolate: Add a pinch of cinnamon or cayenne pepper to the filling for a warm twist.
Mocha flavor: Replace 1/4 cup of the milk with strong brewed coffee.
Coconut topping: Fold in toasted coconut to the meringue before baking.
Graham cracker crust: Use a graham crust for a different texture and added sweetness.
Mini pies: Divide the filling into individual tart shells for single-serving portions.

storage/reheating

Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days.
Avoid reheating the entire pie, as it may affect the texture of the meringue. Instead, allow chilled slices to sit at room temperature for 15–20 minutes before serving.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling in advance, refrigerate it, and reheat gently before assembling the pie.

How do I keep the meringue from weeping?

Spread the meringue on the warm filling and ensure it touches the crust edges to seal. Baking immediately helps stabilize it.

Can I use store-bought pie crust?

Absolutely. A ready-made crust saves time and works perfectly with this recipe.

What type of cocoa powder is best?

Unsweetened natural cocoa powder gives a deep, classic chocolate flavor.

Can I use whole milk?

Yes, whole milk provides the creamiest texture, but you can also use 2% milk.

Is there a substitute for cream of tartar?

You can use 1/2 teaspoon of lemon juice or vinegar to stabilize the meringue if needed.

Can this pie be frozen?

Freezing is not recommended due to the meringue, which can become watery when thawed.

What if I don’t have an electric mixer for the meringue?

You can whisk by hand, but it will take significantly longer and require strong arm endurance.

Can I use a different sugar for the filling?

Granulated sugar is best for texture, but light brown sugar can add a richer flavor if preferred.

How long does the pie need to chill?

Chill for at least 2 hours to ensure the filling sets properly before slicing.

Conclusion

Old Fashioned Chocolate Pie with Golden Meringue is a true testament to the charm of classic desserts. With its rich cocoa flavor, silky filling, and fluffy meringue topping, it’s a treat that delivers on both taste and tradition. Perfect for holidays, celebrations, or just because, this pie will quickly become a favorite in your dessert rotation