Description
This Old-Fashioned Chocolate Cream Pie is a classic dessert featuring a rich, silky chocolate custard filling nestled in a pre-baked pie crust and topped with a light, fluffy meringue. Perfect for chocolate lovers seeking a nostalgic treat, it combines a buttery crust, intense cocoa flavor, and a perfectly browned meringue topping.
Ingredients
Scale
Pie Crust
- 1 pre-baked pie crust
Chocolate Filling
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 2 cups milk
- 3 egg yolks
- 1 teaspoon vanilla extract
Meringue Topping
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Prepare Chocolate Filling: In a medium saucepan, combine the butter, granulated sugar, flour, and cocoa powder. Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually whisk about a cup of the hot chocolate mixture into the yolks to temper them, then return this mixture to the saucepan. Cook for another 2 minutes, stirring constantly, until thickened.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the vanilla extract. Pour the chocolate filling into the pre-baked pie crust and spread evenly. Set aside to cool slightly.
- Make Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks develop.
- Top Pie with Meringue: Spread the meringue over the warm chocolate filling, sealing it to the edges of the crust to prevent shrinking.
- Bake Meringue: Bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool completely before serving to let the filling set properly. Refrigerate if not serving immediately.
Notes
- Ensure the pie crust is fully pre-baked to avoid a soggy bottom.
- Temper egg yolks carefully to prevent curdling.
- Spread the meringue evenly and seal edges to prevent shrinking during baking.
- Use fresh eggs for the best meringue volume and texture.
- Allow the pie to cool fully so the filling sets properly before slicing.
