old-fashioned chocolate pie
I made this on a Sunday afternoon when the house felt too quiet, and I swear the smell alone brought my husband into the kitchen three times asking when it would be ready.
There’s something about old-fashioned chocolate pie that just hits different. Not fancy. Not complicated. Just deep, silky chocolate filling in a buttery crust that tastes exactly like the kind of dessert your grandma would pull out of the oven and set on the counter to cool while you tried not to sneak a finger through the edge.
This one’s got that glossy, pudding-like filling that sets up perfectly but still melts on your tongue. The meringue on top gets these beautiful golden peaks, and when you slice into it, the filling holds its shape but stays creamy. It’s the kind of pie people go back for seconds on without saying a word.
**INGREDIENTS:**
*For the filling:*
• 1 pre-baked pie crust
• ¼ cup butter
• 1 cup sugar
• ¼ cup flour
• ½ cup cocoa powder
• 2 cups milk
• 3 egg yolks
• 1 tsp vanilla extract
*For the meringue:*
• 3 egg whites
• ¼ tsp cream of tartar
• 6 tbsp sugar
**INSTRUCTIONS:**
In a medium saucepan, whisk together the sugar, flour, and cocoa powder until there are no lumps.
Pour in the milk slowly, whisking constantly until smooth.
Add the butter and cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble gently.
In a small bowl, lightly beat the egg yolks. Spoon a few tablespoons of the hot chocolate mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
Keep stirring and cook for another 2 minutes until it’s thick and velvety.
Remove from heat and stir in the vanilla extract.
Pour the filling into your pre-baked pie crust and smooth the top.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Spread the meringue over the hot filling, making sure it touches the crust edges to seal it in.