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Chocolate Pie Recipe

Grandma's Chocolate Custard Pie

This classic chocolate pie recipe features a rich chocolate custard filling, flaky pastry crust, and fluffy meringue topping. A timeless comfort dessert that's perfect served warm, cold, or even frozen for a unique treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Custard Filling
  • 4 tablespoons unsweetened cocoa powder or 1 1/2 squares baking chocolate
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 large egg yolks lightly beaten
  • 1 1/2 cups whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 1 whole unbaked 9-inch pie crust
Meringue Topping
  • 2 large egg whites at room temperature
  • 1/8 teaspoon kosher salt
  • 4 tablespoons granulated sugar

Equipment

  • Heavy-bottomed saucepan
  • Wire whisk
  • Electric mixer
  • 9-inch pie pan
  • Measuring cups and spoons
  • Fork for pricking crust

Method
 

  1. Preheat oven to 350°F (175°C). Poke holes throughout the unbaked pie crust with a fork and bake for 20 minutes until golden brown. Remove and set aside.
  2. In a heavy-bottomed saucepan, whisk together cocoa powder, sugar, flour, salt, beaten egg yolks, and whole milk until smooth and well combined.
  3. Cook the mixture over medium heat, stirring constantly with a whisk for 5-10 minutes until it bubbles and thickens to your desired consistency. If lumps form, beat them out immediately. Remember, the custard won't thicken further in the oven.
  4. Remove the chocolate custard from heat and stir in vanilla extract and butter until fully incorporated. Set aside to cool slightly.
  5. For the meringue, beat egg whites with salt using an electric mixer until foamy. Gradually add sugar while continuing to beat until stiff peaks form.
  6. Pour the warm chocolate custard into the baked pie shell. Top with meringue, spreading it completely to the edges of the crust to prevent shrinking.
  7. Bake for 10 minutes until the meringue peaks are lightly golden brown. Remove from oven and let cool for 10 minutes before serving.

Notes

Serving Options: This pie is delicious served warm for ultimate comfort, chilled for traditional cream pie texture, or even frozen for a unique popsicle-like treat!
Storage: Store covered in refrigerator for up to 3 days. For best results, serve within 24 hours of baking.
Pro Tip: Cut with a sharp knife dipped in warm water for clean slices.