The recipe for this chocolate meringue pie is perfect for chocolate lovers!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) pie shell, baked
- ¼ cup butter
- 1 ¼ cups white sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 cup milk
- ½ teaspoon vanilla extract
- 2 egg whites
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a cast iron skillet over medium-low heat.
- Combine 1 cup sugar with cocoa and flour. Beat egg yolks with milk and add to the sugar mixture.
- Add sugar and egg mixture to the skillet with melted butter and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn.) Add vanilla. Pour the mixture into the baked crust.
- Beat egg whites until soft peaks form; add remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling. Be sure whites touch the edges of the crust.
- Bake in the preheated oven until the meringue is golden brown, 10 to 15 minutes.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 191 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Easy directions,made a nice pie
No changes, it came out great!!
I followed the recipe to a -T-, but I must have cooked it too long. It was good, but not rich as I thought. Next time, I think I would try this recipe again, but cool it less…on the stove and in the oven.
Doubled the recipe. Pudding was smooth and very tasty.
This turned out great and very smooth chocolate flavour . Would definitely make again, used whip cream
Tastes just like I remember my Mama’s pie tasting. Very easy to follow. I did not use a skillet and I put it in a graham cracker crust. Yum!
I doubled the recipe for a 9″ pie shell, and added 1/2 cup of semi-sweet chocolate chips at the same time as vanilla, after cooking. Easy and delicious!
Perfection (after reducing sugar by about 20%) and so much like the pies I remember a family friend making. Be sure and allow plenty of time for the filling to thicken. It needs to cook SLOWLY —- it may take up to 35 minutes.
This is the Recipe that my Mammaw Whitten used. It was in her cook book and she left it to me… Some of the pages got lost in a move and I haven’t made it in years. I could not remember the mesurements for all of it and gave up and was just sad that I would never be able to make it anymore. I am so glad to have it again. I am going to make one in the morning. Thank you for giving it back to me. ….. PS. I read some of the negitive reviews about it not being thick enough, or runny. It has to stick to the back of the spoon like pudding while it is hot. you have to cook it LOW AND SLOW. So ladies, if it messes up… it’s your own fault.
made as the recipe all for , teaste good but the filling was very skimpy hardy covered the botten of pie shell.
I made this for Thanksgiving. The merengue was great and the filling tasted really good, it just didn’t set up right. Parts were runny. The mixture in the cast iron skillet looked thick, but I guess I didn’t cook it long enough. I will definitely try again though, because the taste was, as I said, really good.
I used heavy cream instead of milk and corn starch instead of flour and I put it in a gluten free crust. I took to work for pi day and everyone loved it.
runny and very disappointing
Silly me, decided to do this recipe for my 1st time, ON Thanksgiving Day!! Next time, and yes, there will be many next times, I’ll do it the day before!! But I read the reviews as I always recommend you do as well, so you can learn from other’s trials and errors, such as,…… I took the advice of 1/2 cup less sugar and glad I did, it’s just right! It’s sweet and a little rich but not overly much so!! I didn’t bother with the cast iron skillet, just used a pan I’d make noodles or potatoes in, nothing big. I also doubled the recipe and glad I did, cuz it perfectly fit the deep dish 9 in. pie crust. I took the other advice I learned, such as after putting your egg whites in the bowl, before doing anything with them, let them get to room temp (so I sat the bowl by the stove as I cooked the filling). And I cooked the filling on med-med/high and just stirred using both a whisk and a spatula so I could get the sides and bottom as well as make sure there were no spots of not mixed cocoa or other powders. It only took about 25 mins for it to thicken nicely and then to be sure it was well mixed, I actually used my mixer to finish it up and glad I did cuz there were STILL some areas not mixed and I stirred it well, I thought!! Since I doubled the filling, I decided to double the meringue too and have a grand pie and then realized, they didn’t show any vanilla in it, so I added 1 tsp to the double mix of meringue. I mixed the meringue with my mixer, took some time but I expected it
Excellent recipe! Just like grandma used to make. I did cut pie filling sugar in half. For those reviewers who said the filling was a runny mess; it is because you have to cook the filling for longer to make it firm. I cooked the filling constantly while stirring with a whisk for about 7-10 minutes. It started solidifying as soon as it was away from heat. Also, turn the temp down to med-low as soon as it heats up to keep it from burning. So yummy! It was gone in two hours at my house.
this is as good as it gets. I whipped a cup of cream and made it into a cream pie.
This is the one I always use for what ever reason we want a chocolate pie, it is so good
I had been searching for years to find a chocolate pie recipe like my grandma used to make. She had submitted the recipe to a church cookbook a long time ago but there were ingredients & cooking steps missing from the submission. I attempted to make her recipe before she passed away and it just didn’t turn out and she couldn’t remember the recipe well enough to tell me what went wrong. Low and behold, I have found this recipe and THIS IS PERFECT!! I have made it several times and the key is PATIENCE. It does take a bit to get the chocolate filling thickened as well as whip the meringue. I follow this recipe exactly as written with no changes. While I’m busy stirring the filling, I have my stand mixer beating the egg whites. They usually end up finishing at the same time. I’ve only had one issue with runny filling and that was because I didn’t cook the filling long enough. I cook it to an almost peanut butter-like consistency. Thanks for the recipe Glenda!!
Very tasty, I will decrease sugar in the future.
Very good flavor! Rich chocolate just the way I like it! Simple recipe too!
Perfect, just like my Granny’s! As suggested, I doubled the recipe for a deep dish, but I didn’t change a thing and it was absolutely delicious. Thanks so much for sharing this recipe!