Old Fashioned Chocolate Meringue Pie {Granny's Recipe}

4:34 PM
Old Fashioned Chocolate Meringue Pie, creamy, rich chocolate filling adorned with fluffy meringue in a flakey pie crust, just like grandma makes.

Christmas desserts always included my Mother's Chocolate Meringue Pie growing up in the 60's.

She made the best.  Always made from scratch, reminiscence of an old fashioned southern cook.

We couldn't decide which one to cut first, her Coconut Meringue or Chocolate Meringue so we would have a little of both.  Devine...

Don't wait for special occasions to make this pie.  Rich, delicious chocolate pie is the perfect dessert anytime.

I hope you get to make it real soon.  Enjoy!

Chocolate Meringue Pie
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Ingredients:  Pie
  • 1 9" pie crust (blind baked and cooled)
  • 1 and 1/2  cup sugar 
  • 5 tablespoons flour 
  • 5 tablespoons cocoa powder
  • 2 and 1/2 cups milk (canned, whole, or half and half and you can mix them) 
  • 4 egg yolks, room temperature 
  • 1 teaspoon vanilla 
  • 2 tablespoons butter 
Ingredients: Meringue
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar

Directions: Pie

Preheat oven to 350 degrees F.  In a small bowl combine flour and cocoa powder with a wire whisk; set aside.

In a large heavy saucepan, add sugar and flour mixture.  Whisk together with a wire whisk mixing well.

In a small bowl, mix egg yolks and milk until well mixed.  Add to the flour mixture and stir with a wire whisk until sugar is dissolved and egg yolks well incorporated.

Turn heat to medium and cook for 10-12 minutes while stirring the entire time.  

Filling should be thick and creamy.  

If not sure, dip the spoon used to stir with and quickly run your finger down the backside.  

If the filling runs together, the filling is not thick enough and needs to be cooked longer stirring constantly.  

If the filling stays separated, the filling is thick enough and can be removed from the burner.  

When filling is thick, remove from heat and add vanilla and butter.  

Stir with a wire whisk until creamy smooth.  Set aside and prepare the meringue.  

Directions: Meringue 

In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form. 

Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar dissolves. 

Pour slightly cooled filling into cooked pie crust and spread meringue evenly over chocolate filling, sealing edges to crust. (This is real important for the meringue not to shrink when baking). 

Bake for 10-15 minutes or until the meringue is golden. 

Cool for 1 hour. Refrigerate for at least 3 hours before serving.

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Kay Little
Kay Little

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  1. Love homemade chocolate pie. I've made chocolate pie from scratch before and it's so good. Haven't tried topping it with meringue, so I'll have to give this a try. Thanks for sharing on Merry Monday.

    1. Your welcome...thank you for stopping by CWK! See you next week :)

  2. Can you use skim milk for this recipe?

  3. I do not recommend using skim milk in the recipe.

  4. I’m embarrassed to ask this, but is the filling suppose to be jiggly in the middle after coming out of the oven and cooling on a rack for an hour at room temp? I have it in the fridge now to finish cooling but afraid it isn’t going to set up. Is this normal? Will it finish setting up in the fridge? I’ve always used cook n serve pudding mixes in the past, so the consistency was always thicker. I did the spoon test as recommended in the post. It never ran together. Crossing my fingers this is normal and I’m panicking over nothing lol. On the plus side; the meringue turned out beautifully ��

    1. I am sorry to hear you had trouble with the filling. I noticed you ask if you could use skim milk and I am not sure if you did. It will make a difference in the texture of the pie. Congrats on a beautiful meringue. :)

  5. I feel like there is a step missing ����‍♀️ So I tried this tonight and had to wing it. I hope it sets so that it comes out clean when cut.
    I know you said to spread meringue to edges to keep it from shrinking. Not sure where you’re located, but I’m in the south. Will it...wilt?...when exposed to the humidity? I hope not! I’ll report back. Thanks for sharing!

  6. Love this recipe with all basic ingredients. The custard turned out great...I replaced 2 T of flour with corn starch, as so many recipes use it and I wanted to be sure it set up, especially for Thanksgiving lunch!

  7. Is the pie supposed to come out of the oven jiggly? Will it set up in the refrigerate? Really worried.... need it to turn out well don't want to start over.

  8. Are your tablespoons of flour and cocoa level? Sometimes my recipes turn out different than what's pictured and I have wondered if that's part of the problem. I usually level them unless it says rounded or heaping. Thanks.

    1. The tablespoons are leveled. The difference is probably in how long you cook the filling.

  9. This is same exact recipe I've been making for years. My "big momma" gave it to me years ago and I've been making it ever since. I lost the recipe card in a move a couple of years ago so grateful to have found it. I at time exchange a half cup of the milk for a very strong half cup of coffee making it a chocolate mocha pie ;)

  10. I have made this recipe with the meringue, however, this time I want to make it without. I absolutely love the pudding filling and I want to use it again. My question is, if I make it without the meringue, do I need to bake it after putting the filling into the cooked pie crust? If so, how long? If not, do I put it directly into the refrigerator?

    1. No you do not want to place the filling only in the oven to cook. Just place in the refrigerator for 3-4 hours and serve with whip cream if you would like to.


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