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Indulge your sweet tooth with a slice of classic chocolate pie topped with golden meringue. This beloved dessert combines a rich, velvety chocolate filling with a light and airy meringue, creating a delightful contrast in flavors and textures. The chocolate filling is a luscious blend of deep cocoa notes and creamy smoothness, while the meringue crown adds a sweet, fluffy touch that elevates the dish to new heights.

Old Fashioned Chocolate Pie with Golden Meringue

Satisfy your sweet cravings with this classic chocolate pie topped with golden meringue! This timeless dessert features a luscious chocolate filling that balances rich cocoa flavors with a light, fluffy meringue. Perfect for any celebration or just a cozy treat at home, this pie combines the best of textures and tastes. Dive into the recipe and learn the secrets to making the ultimate chocolate pie! #ChocolatePie #DessertRecipes #BakingLove #Meringue #ClassicDesserts #SweetTreats
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Ingredients
  

For the Chocolate Filling:

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and diced

3 tablespoons ice water

For the Meringue:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Pie Crust:

    - In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

      - Stir in ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

        Bake the Pie Crust:

          - Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the rolled dough in the pie pan, trimming any excess.

            - Prick the bottom of the crust with a fork to prevent bubbling. Bake for 15-20 minutes, or until lightly golden. Set aside to cool.

              Make the Chocolate Filling:

                - In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in milk over medium heat.

                  - Stir constantly until the mixture begins to thicken and bubble. Remove from heat.

                    - Slowly whisk a small amount of the hot mixture into the egg yolks to temper them, then return the mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.

                      - Remove from heat and stir in butter and vanilla. Pour the filling into the cooled pie crust.

                        Prepare the Meringue:

                          - In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.

                            - Gradually add in sugar, one tablespoon at a time, beating until stiff peaks form. Mix in vanilla extract.

                              Assemble and Bake:

                                - Spread the meringue over the chocolate filling, making sure to seal the edges to prevent shrinking.

                                  - Bake in the preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown.

                                    Cool and Serve:

                                      - Allow the pie to cool completely at room temperature for about 1 to 2 hours before slicing. This will help the chocolate filling set.

                                        Prep Time: 60 minutes | Total Time: 2 hours | Servings: 8