Indulge in the nostalgia of this Old-Fashioned Chocolate Cream Pie. With its rich, velvety chocolate filling and fluffy golden meringue, this dessert is a timeless treat perfect for family gatherings or any occasion where you crave something classic and delicious.
Why You’ll Love This Recipe
- Rich and creamy: The velvety chocolate filling is decadently smooth and indulgent.
- Classic nostalgia: Brings back the charm of old-fashioned, homemade desserts.
- Show-stopping meringue: Golden and fluffy, it adds a light contrast to the chocolate.
- Perfect for gatherings: A crowd-pleaser that’s easy to slice and serve.
- Make-ahead friendly: Can be prepared in advance for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
- 1 pre-baked pie crust
- 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
For the Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Directions
- Prepare the Pie Crust
Bake your pie crust according to package or recipe instructions. Allow it to cool completely before adding the filling. - Cook the Chocolate Filling
In a medium saucepan, whisk together the flour, cocoa powder, and sugar. Gradually add the milk while stirring to prevent lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.
Whisk in the egg yolks, vanilla extract, and butter, continuing to cook until the filling reaches a thick, pudding-like consistency.
Remove from heat and let the filling cool slightly. - Assemble the Pie
Pour the chocolate filling into the baked pie crust, spreading it evenly. Smooth the top with a spatula. - Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Spread the meringue over the chocolate filling, ensuring it reaches the edges of the crust to seal completely. - Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 10–15 minutes, or until the meringue is golden brown. - Cool and Serve
Allow the pie to cool completely at room temperature. Then refrigerate for at least 2 hours before serving to allow the filling to set.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus chilling time)
- Total Time: 1 hour
Variations
- Whipped Cream Topping: Replace the meringue with whipped cream for a different texture.
- Dark Chocolate Twist: Use dark cocoa powder for a richer and more intense chocolate flavor.
- Crust Options: Try a graham cracker crust or chocolate cookie crust instead of a traditional pie crust.
- Flavored Filling: Add a teaspoon of espresso powder or a splash of coffee liqueur for a mocha-inspired pie.
- Nutty Garnish: Sprinkle chopped pecans or toasted coconut over the meringue for added crunch.
Storage/Reheating
- Storage: Cover the pie with plastic wrap or foil and refrigerate for up to 3 days.
- Freezing: This pie is not ideal for freezing, as the meringue may lose its texture when thawed.
- Reheating: Serve chilled; no reheating is necessary.
FAQs
Can I use a store-bought pie crust?
Yes, store-bought pie crust works perfectly for this recipe to save time.
How do I avoid lumps in the filling?
Whisk continuously while adding the milk and cook over medium heat to ensure a smooth filling.
Why does the meringue shrink?
To prevent shrinking, ensure the meringue is sealed to the edges of the crust and avoid overbaking.
Can I use whole milk alternatives?
Yes, but whole milk yields the creamiest texture. Non-dairy milk may alter the flavor and consistency.
Can I skip the meringue?
Absolutely! Top the pie with whipped cream or serve it as is for a simpler version.
How do I know when the meringue is ready?
The meringue is ready when it holds stiff, glossy peaks that don’t droop when lifted with a whisk.
Can I make the pie a day ahead?
Yes, it’s even better when made in advance, as the filling sets beautifully after chilling.
Why is my filling runny?
Runny filling can result from undercooking. Be sure to cook the mixture until thickened.
What’s the best cocoa powder for this recipe?
High-quality unsweetened cocoa powder enhances the flavor, but any unsweetened cocoa will work.
Can I add toppings to the meringue?
Yes! Consider chocolate shavings, a dusting of cocoa powder, or crushed nuts for added texture and presentation.
Conclusion
Old-Fashioned Chocolate Cream Pie is a dessert that’s as comforting as it is delicious. With its creamy chocolate filling and fluffy meringue, it’s a classic treat that never goes out of style. Perfect for holidays, family dinners, or just because, this pie is sure to bring joy to every bite. Make it today and relive the sweet nostalgia of a timeless favorite!
Print
Old-Fashioned Chocolate Cream Pie
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus chilling time)
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgia of this Old-Fashioned Chocolate Cream Pie. With its rich, velvety chocolate filling and fluffy golden meringue, this dessert is a timeless treat perfect for family gatherings or any occasion where you crave something classic and delicious.
Why You’ll Love This Recipe
- Rich and creamy: The velvety chocolate filling is decadently smooth and indulgent.
- Classic nostalgia: Brings back the charm of old-fashioned, homemade desserts.
- Show-stopping meringue: Golden and fluffy, it adds a light contrast to the chocolate.
- Perfect for gatherings: A crowd-pleaser that’s easy to slice and serve.
- Make-ahead friendly: Can be prepared in advance for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
- 1 pre-baked pie crust
- 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
For the Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Directions
- Prepare the Pie Crust
Bake your pie crust according to package or recipe instructions. Allow it to cool completely before adding the filling. - Cook the Chocolate Filling
In a medium saucepan, whisk together the flour, cocoa powder, and sugar. Gradually add the milk while stirring to prevent lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.
Whisk in the egg yolks, vanilla extract, and butter, continuing to cook until the filling reaches a thick, pudding-like consistency.
Remove from heat and let the filling cool slightly. - Assemble the Pie
Pour the chocolate filling into the baked pie crust, spreading it evenly. Smooth the top with a spatula. - Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Spread the meringue over the chocolate filling, ensuring it reaches the edges of the crust to seal completely. - Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 10–15 minutes, or until the meringue is golden brown. - Cool and Serve
Allow the pie to cool completely at room temperature. Then refrigerate for at least 2 hours before serving to allow the filling to set.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus chilling time)
- Total Time: 1 hour
Variations
- Whipped Cream Topping: Replace the meringue with whipped cream for a different texture.
- Dark Chocolate Twist: Use dark cocoa powder for a richer and more intense chocolate flavor.
- Crust Options: Try a graham cracker crust or chocolate cookie crust instead of a traditional pie crust.
- Flavored Filling: Add a teaspoon of espresso powder or a splash of coffee liqueur for a mocha-inspired pie.
- Nutty Garnish: Sprinkle chopped pecans or toasted coconut over the meringue for added crunch.
Storage/Reheating
- Storage: Cover the pie with plastic wrap or foil and refrigerate for up to 3 days.
- Freezing: This pie is not ideal for freezing, as the meringue may lose its texture when thawed.
- Reheating: Serve chilled; no reheating is necessary.
FAQs
Can I use a store-bought pie crust?
Yes, store-bought pie crust works perfectly for this recipe to save time.
How do I avoid lumps in the filling?
Whisk continuously while adding the milk and cook over medium heat to ensure a smooth filling.
Why does the meringue shrink?
To prevent shrinking, ensure the meringue is sealed to the edges of the crust and avoid overbaking.
Can I use whole milk alternatives?
Yes, but whole milk yields the creamiest texture. Non-dairy milk may alter the flavor and consistency.
Can I skip the meringue?
Absolutely! Top the pie with whipped cream or serve it as is for a simpler version.
How do I know when the meringue is ready?
The meringue is ready when it holds stiff, glossy peaks that don’t droop when lifted with a whisk.
Can I make the pie a day ahead?
Yes, it’s even better when made in advance, as the filling sets beautifully after chilling.
Why is my filling runny?
Runny filling can result from undercooking. Be sure to cook the mixture until thickened.
What’s the best cocoa powder for this recipe?
High-quality unsweetened cocoa powder enhances the flavor, but any unsweetened cocoa will work.
Can I add toppings to the meringue?
Yes! Consider chocolate shavings, a dusting of cocoa powder, or crushed nuts for added texture and presentation.
Conclusion
Old-Fashioned Chocolate Cream Pie is a dessert that’s as comforting as it is delicious. With its creamy chocolate filling and fluffy meringue, it’s a classic treat that never goes out of style. Perfect for holidays, family dinners, or just because, this pie is sure to bring joy to every bite. Make it today and relive the sweet nostalgia of a timeless favorite!
Ingredients
For the Filling:
- 1 pre-baked pie crust
- 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
For the Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
1. Prepare the Pie Crust:
- Bake the pie crust according to package or recipe instructions. Allow it to cool completely before adding the filling.
2. Cook the Chocolate Filling:
- In a medium saucepan, combine sugar, flour, and cocoa powder.
- Gradually whisk in milk, ensuring the mixture is smooth.
- Place over medium heat and cook, stirring constantly, until the mixture thickens (about 8-10 minutes).
- Remove from heat and stir in egg yolks, vanilla extract, and butter until fully incorporated.
3. Assemble the Pie:
- Pour the warm chocolate filling into the cooled pie crust, spreading evenly to smooth the top.
4. Make the Meringue:
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Spread the meringue evenly over the chocolate filling, ensuring it seals the edges of the crust.
5. Bake the Meringue:
- Preheat your oven to 350°F (175°C).
- Bake the pie for 10–15 minutes, or until the meringue is lightly golden on top.
6. Cool and Serve:
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving for a firm texture.
Notes
- Use a high-quality cocoa powder for a deeper chocolate flavor.
- Ensure the meringue touches the edges of the crust to prevent shrinkage during baking.
- For a firmer filling, chill the pie overnight before serving.
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