A thick, rich, and chocolaty filling in scrumptious crust and covered in a light and sweet meringue topping, this chocolate pie will make you gush with every bite. It’s the perfect snack to enjoy on a warm afternoon with a glass of cold milk.
Anyone Can Do It
This classic pie recipe is super easy to make and doesn’t take much time to complete. To make this chocolaty pie, it will take about 35 minutes total; the methods used are simple to understand and execute, making it a great recipe for beginners to try.
What Makes This Pie Special?
This chocolate pie recipe is a beloved classic from childhood that’s quick, easy, and delicious to make; it doesn’t cost much time or money to make and is a great recipe to teach your kids how to bake. Now you can make tasty memories that your family will savor for years to come.
How To Serve
This pie tastes best when served chilled or at room temperature. While this pie is certainly delicious when eaten according to the recipe, this chocolaty treat becomes even tastier when paired with a caramel drizzle and chopped nuts. Dessert has never tasted so delightful!
You can get about 6-8 slices of pie or even more if you reduce the portion size. With this, you can serve post-dinner dessert to your family, take it with you to a dinner party, or offer it to your neighbors as a kind gesture.
Electric Mixer– You’ll only need an electric beater for this recipe, but you can use a fork if you don’t have one.
Bowl– Only 2 bowls are needed to separate and combine the ingredients for the pie. Use glass or aluminum bowls.
Pan– I used a medium saucepan to make the filling.
Wooden Spoon– Use this to stir the ingredients together for the pie.
Flour– I used 3 tablespoons of King Arthur AP flour to thicken the chocolate filling. If you don’t have that brand, any other AP flour will work.
Eggs– 3 room temperature eggs were separated and used in both the filling and topping.
Flour– To replace the flour in this recipe, use half the required thickening agent. In other words, use 1 1/2 tablespoons of cornstarch in place of 3 tablespoons of flour for this recipe.
Milk– If you have a milk allergy or lactose intolerant, you can use an equal amount of soy milk or oat milk to replace it.
All The Ingredients
- Flour– Combined with cocoa powder and sugar.
- Cocoa Powder– Used as the prominent flavor for the filling.
- Milk– Stirred into the cocoa and yolk mixture.
- Sugar– Sweetens the chocolate filling and topping.
- Eggs Yolks– Lightly beaten and added to the dry mixture.
- Vanilla– Gives a tasty flavor to the chocolate mixture.
- Butter– Added to the chocolate filling with the vanilla.
- Egg Whites– Beaten into a meringue topping with sugar.
How To Make Chocolate Pie
- Heat the oven to 350 degrees at least 10-15 minutes before using.
- Mix all the dry ingredients in a medium saucepan until well combined.
- Mix the egg yolks into the dry ingredients.
- Slowly mix the milk into the egg and chocolate mixture until well blended.
- Cook while constantly stirring over a low flame for 5 minutes until thickened.
- Remove the filling from the heat and stir in the butter and vanilla.
- Pour out the filling into the baked pie crust and make the topping.
- Beat the egg whites on high in a small and CLEAN bowl until it achieves soft peaks.
- Add the sugar and continue beating until the mixture forms stiff peaks.
- Using a spoon, top the pie with the meringue, and use the spoon’s back to make peaks.
- Bake the pie for 15 minutes or until lightly browned, remove from the oven, cool, then chill until ready to serve.
Use A Clean Bowl
I whipped the egg whites in a clean mixing bowl to make the meringue until it formed stiff peaks. Why must the bowl be clean? I emphasize this not just for food safety reasons only but for one other important reason.
If there is even the slightest bit of residue in the bowl, the meringue will not whip into a peak. So ensure that the bowl is Extra Clean before using it.
Make The Meringue By Hand
I made the meringue using an electric mixer’s aid, which made the process very fast and easy to complete. However, if you don’t have an electric mixer, don’t be discouraged; you can still make the meringue by hand. Use a deep bowl and blooming whisk to whip the eggs manually (using your wrist).
How To Store
Once the chocolate pie is baked, cool it completely, then place it in the fridge until you’re to use it. If you’ve served this pie and have leftovers, you can cover it with plastic wrap and return it to the fridge for 2-3 days of storage. I don’t recommend freezing this pie as the meringue topping’s taste and texture will be negatively affected.
Chocolate Pie is one of those classic desserts that will never go out of style; it’s delicious, easy, and cheap to make, bakes fast, and it reminds us of how awesome grandmas are! Share a taste of nostalgia with your loved ones, and they’ll appreciate every bite.
- 1 pie crust (9-inch)
- 3 tbs plain flour
- 4 tbs cocoa powder
- 1 cup sugar
- 1 1/2 milk
- 3 egg yolks (lightly beaten)
- 1 tsp vanilla extract
- 1/4 cup butter
- 3 egg whites
- 6 tsp white sugar
- Preheat the oven to 350°F or 180°C.
- Combine all the flour, sugar, and cocoa powder in a medium bowl.
- Add the yolks to the dry mixture, then stir in the milk a little at a time until blended. In a saucepan over low heat, stir the milk mixture for about 5 minutes until it thickens up.
- Mix in the butter and vanilla into the filling and pour it into the baked pie crust.
- In a chilled bowl, beat the egg whites on a high speed until it has soft peaks, add the sugar, and continue to beat until stiff peaks are formed.
- Place the meringue topping over the chocolate layer and use the spoon to pull into a peak as a decorative touch.
- Bake the pie in the oven for about 15 minutes or until the topping is lightly browned.
- Cool, slice, and serve.