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Old Fashioned Chocolate Pie

| September 1, 2019 | 12 Comments

Chocolate Meringue Pie

Follow our easy, step-by-step, photo illustrated recipe to learn how to make this Old Fashioned Chocolate Meringue Pie. Printable recipe included.

 

Chocolate Pie, enjoy!
Old Fashioned Chocolate Meringue Pie

 

Chocolate Pie, slider

I must admit it, I love about anything chocolate. Chocolate cake would be my favorite, but this Chocolate Pie runs pretty close to the top as a favorite as well.

Mama made a lot of Chocolate Pies and Chocolate Cakes in her day. I always got a Chocolate Cake on my birthday, and the pies and cakes showed up often as dessert in our house.

When I shared a photo of this pie with my brother, he said that Chocolate Pie was his favorite dessert that Mama fixed when he was younger. I guess it kind of runs in the family. Smile.

This particular recipe comes from a close friend named Joyce. I met her years ago at a small auction that I attended on Friday and Saturday nights here in town and we became friends from the get go. Joyce loves to talk about cooking and we spend a good number of hours on the phone doing just that.

Joyce and Rudy sat on the same row next to me most of the time. Rudy is no longer with us, and the auctioneer passed away, so we no longer get together at the auctions. Now, we just talk to each other by phone, but we have some great conversations that usually end up around cooking food.

Joyce tells me she use to make 9 pies a day at her restaurant and at a store she worked at. She’d make 3 Chocolate Pies, 3 Coconut Pies, and often 3 Lemon Pies. I do good to make one or two here at home at a time.

I’d been after her to provide me with a handwritten copy of her recipe for the Chocolate Pie. When it showed up a few days ago, I made sure to get everything I needed to make them.

I know some folks don’t care for egg meringue, so if that’s you, feel free to leave it off. But, us old folks kind of grew up with it and it brings back lots of memories when you see it on top of an old fashioned favorite.

Ready to give our Chocolate Pie a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Chocolate Pie, you'll need these ingredients.
Chocolate Pie: You’ll need these ingredients.

 

Chocolate Pie, pre-baked pie shells.
You’ll also need TWO pre-baked pie shells. You can make your own crusts with our Basic Pie Crust recipe, or you can use the ready-made pie crusts or pie dough sheets that are available in the grocery store.

I used two of the pie crusts that come ready-made in the aluminum foil pans. It’s been awhile since I used those types and it didn’t take long to remember why I prefer to make my own. Smile.

I followed the instructions on the package to pre-bake these. Check out the instructions on your package as it might be different. Basically, I used a fork to “dock” or poke holes in the bottom and sides of the crust before placing them in the oven. I baked them for 10 minutes at 400F degrees and then removed them. I did use a pie shield on one of the crusts and just placed a piece of aluminum foil over the top of the other one to keep the edges from burning.

Once the crusts are removed from the oven, you need to let them cool completely before adding the filling.

 

Chocolate Pie, egg whites.
The recipe calls for 5 eggs that have been separated. I always suggest that you use a small bowl to crack the eggs into one at a time. Separate the yolks from the whites and place them in separate bowls. We’ll use the egg whites to make the meringue a bit later down.

Place the egg whites in a clean glass or metal bowl. Don’t use plastic bowls for this. The bowls need to be free of any grease or film, and plastic bowls just never seem to get clean no matter how hard you try.

Eggs are easier to separate while they are cold, but the whites need to be at room temperature before making the meringue.

 

Chocolate Pie, egg yolks.
It’s okay to place the yolks in a plastic bowl. They’re kind of hard to see, but I do have five in here. I might have broken three of them in the process, but only after I had removed the whites. That’s why you should always crack them one at a time in a smaller bowl first. Just saying.

 

Chocolate Pie, add the cocoa.
Add the cocoa to the yolks in the bowl.

 

Chocolate Pie, add vanilla.
Add the vanilla flavoring.

 

Chocolate Pie, add the sugar.
Add the sugar.

 

Chocolate Pie, add flour.
Add the flour. I’m using All-Purpose.

 

Chocolate Pie, add the milk.
Finally, add the milk.

 

Chocolate Pie, mix well.
Use a mixer and blend everything together well. Make sure you’ve worked in all the sugar. It will be a bit on the watery side, but we’re going to cook it down and thicken it.

 

Chocolate Pie, place in large sauce pot,
Place the mixture in a large sauce pot, then toss in the stick of butter.

Place this on a cold burner, then turn the burner on to Medium heat, or just a notch below. Remember, it has eggs in it and we don’t want to make scrambled eggs.

You’ll need to pretty much stir this continuously as it heats up and cooks. Scrape the bottom of the pot often so the sugar doesn’t stick and burn. Just continue to stir and let the butter melt at the same time.

Once the mixture begins to thicken, it will do so quickly. Keep stirring until it thickens to a pudding type texture.

 

Chocolate Pie, cook until it thickens.
It took me 14 minutes from the time I turned the heat on until the mixture had thickened as you see here. It might take you less time, or a few minutes more. Just continue to stir it all the time. It did start to thicken really quick and once it did, I stirred hard to try and keep any lumps from forming.

Remove from heat, stir it some more, then just let it sit and cool for about 10-15 minutes.

 

Chocolate Pie, soft peaks.
While the chocolate is cooling, lets make the meringue.

Again, with clean beaters on your mixer, beat the egg whites until they form soft peaks. This will take several minutes but it will eventually begin to thicken and make the soft peaks.

 

Chocolate Pie, add cream of tartar.
Add the Cream of Tartar.

 

Chocolate Pie, add the sugar.
Add the sugar.

Some folks say to add the sugar a little at a time. I’m getting old and just went ahead and added all the sugar at one time. It was only three Tablespoons, if I were adding more, I might not dump it all in at once. Smile.

 

Chocolate Pie, firm peaks.
Use the mixer, starting slowly, then increasing the speed. Whip the egg whites until the mixture forms stiff peaks. The peaks should stand up in your bowl, or off the end of your beaters. Don’t over beat them though, they can get to a point to where they would start to deflate.

 

Chocolate Pie, spread the filling.
Divide the chocolate filling between the two pie shells. Spread it out smoothly and to the edges of the crust.

 

Chocolate Pie, spread the meringue.
Divide the meringue between the two pies.

Okay, this is where I must confess a bit of a secret. I made my meringue before I mixed up the chocolate filling. I was trying to use the beaters on the mixer while they were clean. I didn’t want to make the chocolate filling, then have to wash the beaters before making the meringue.

This would work for the average person making two pies. But, I don’t move and get around as easily as I did just a few years ago. Age is creeping up on me it seems. And, I do take pictures of everything along the way, so this slows me down even more.

By the time I had made the filling and let it cool, the meringue had started to weaken and break down. Thus, I didn’t have the fluffy texture that I should have had when I spread it out on the pies. I really should have waited until the filling was cooling and then made the meringue. I suggest that you do as I say and not as I do. You can thank me later. Okay?

Yes, I feel better after confessing the truth to you. Smile.

 

Chocolate Pie, baking time and temp.
Place the pies in an oven that has been pre-heated to 350F degrees. Let the pies bake for 8-10 minutes, or until the tops of the meringue are lightly browned. Watch it carefully, so it doesn’t burn.

 

Chocolate Pie, cool on a wire rack.
When the meringue is lightly browned on top, remove the pies from the oven and place them on a wire rack to cool. I let mine cool for over an hour, then placed them in the refrigerator, uncovered, for about 2 more hours to firm up good.

 

Chocolate Pie, enjoy.
Enjoy!

These will keep in the fridge for a couple of days. Stick toothpicks in the top of the pies and wrap with plastic wrap before placing them in the refrigerator. This will keep the meringue from messing up and sticking to the wrap.

 

Print
Chocolate Pie, printbox.

Old Fashioned Chocolate Pie

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 - 9 inch pies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern

Description

An old fashioned chocolate pie with a cooked custard type of filling. Egg whites are used to make the meringue on top.


Scale

Ingredients

5 Eggs, separated
1/2 cup Cocoa
11/2 Tablespoons Vanilla Flavoring
2 cups Sugar
31/2 cups Milk
1 cup Flour
1 stick Butter or Margarine

For the Meringue:
5 egg whites, from above
3 Tablespoons Sugar
Pinch of Cream of Tartar


Instructions

Pre-bake the two pie shells. Set aside and let cool.
Separate the egg whites from the yolks.
Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
Place egg yolks in a large mixing bowl.
Add cocoa.
Add vanilla flavoring.
Add sugar.
Add milk.
Add flour.
Mix well with an electric mixer.
Place mixture in a sauce pot over Medium heat.
Add the butter, stirring constantly as mixture heats up.
Cook until mixture is thick, stirring constantly. About 10 minutes.
Remove from heat and let mixture cool for about 10 minutes.
Beat the egg whites until soft peaks form.
Add the sugar.
Add the Cream of Tartar.
Beat egg whites until stiff peaks form.
Divide the cooked chocolate mixture into the two pie shells.
Divide the meringue over the top of the pies.
Bake at 350F degrees until top is lightly browned.
Remove from oven, place on wire racks to cool.
Refrigerate, uncovered for 2-3 hours to firm up.
Enjoy!



Notes

Makes 2 of the 9 inch pies.

Keywords: Chocolate Pie, Old Fashioned, Southern, pie crust, custard

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Be Blessed!!!
Steve

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You might also like this: Peach Delight Cobbler

Or, maybe this:  Mama’s Fresh Coconut Cake

How about this one?  Sweet Potato Pie

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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (12)

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  1. Kathleen says:

    This looks amazing and authentically old timey. I think you’re right about the meringue. That’s something that you see in the old classic pie recipes but folks don’t seem to take the time to make it as much these days. Even though we have electric mixers and all the latest equipment.
    Many thanks for sharing this!
    God bless!

    • Steve Gordon says:

      Hi Kathleen, Thank you for your kind comments on our recipe. I hope you might try it some time. I’ve always liked meringue, but maybe it’s because I grew up having it. Hate to see these old traditions die out. Smile. Thank you for your visits and I do hope you’ll stop by often. Be Blessed!!! -Steve

  2. cj thomas says:

    I’m gonna try it! I hate instant pudding and cool whip recipes. I always make my own vanilla cream but never had a recipe for chocolate! Yay!
    As an aside, my daughter did the perk test on Andy G’s Dare County soil before his house was built. She used to see him in the grocery store occasionally.
    Thanks for the recipe.

    • Steve Gordon says:

      Hi CJ, Thank you for sharing your comments. I do hope you get to try the pie soon. How cool for your daughter. I would have loved to have met Andy Griffith, but never had the chance. Thank you for being a subscriber to the Newsletter. I appreciate your support and hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  3. Donna says:

    Dear Steve, I will try this pie soon, it looks great. I just wanted to say that even though we are on the west coast in British Columbia, Canada, we are all aware of how devastating Hurricane Dorian is and we are sending thoughts and prayers to all effected. Be safe.

    • Steve Gordon says:

      Hi Donna, I think you’ll enjoy the pie. Thank you for your concern for us here on the East Coast. My area got through with just a little rain and some wind. Sadly, the folks on the Outer Banks did have some problems, but it certainly could have been much worse. We’re just waiting for hurricane season to come to an end once again. Smile. I do appreciate your visits and your support. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  4. Cheryl Ann says:

    Steve, Just had to comment concerning your decision to give up your soft drink–one of my daughters came in one day and announced she was giving up pop completely and only drinking water. We applauded her decision, but soon she was trying to get everyone else in the Family to stop as well-in a nice way. Well for me it was more a sweet tea thing-less pop. She told me that for her eliminating the pop with dinner was the hardest-so that is where I started. Drinking just water with my meal Was hard at first-but after a while it was ok! Now our entire Family only drinks water when we are at home! My teens still have pop sometimes when they are out to eat but frankly the last time I took a sip, I spit it out! Tasted like dirt to me now! Oh, it’s been about 5 years now–we purchase half dozen cases of water a week-but I am certainly not complaining! Stick with it-it does get easier!

    Cheryl

    • Steve Gordon says:

      Hi Cheryl, Thank you for sharing your comments with me and thank you for being a subscriber to the Newsletter. I’ve gone a full month now without a soda but that doesn’t mean I haven’t had times that I wanted one. You’re doing great to having gone 5 years without them. I did manage to quit them for two years back in my younger days, but later picked them up again. Not being a coffee drinker, I always enjoyed a soda with breakfast, but I’m doing okay for the time being. Smile. I do appreciate your visit today. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Tamm says:

    Steve, this was my Father’s favorite pie! His Mother, my Grandmother, would make 2 kinds of pie every week when he was growing up, this and a Buttermilk Coconut.

    Truthfully, I lost my Father back in 2007, and when I stumbled upon your site I almost cried. Your hands look just like his. He grew up in a very small community in Northwest Arkansas and that was where we got to try all the country style dishes you showcase so well.

    I am glad I found you and glad to get and try this recipe. Stay safe and God Bless.

    • Steve Gordon says:

      Hi Tamm, Thank you for your very kind words today. I’m thankful you found our recipes and do hope you get to try the Chocolate Pie soon. I’m glad we could bring back some good memories for you. I appreciate your visits and I hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Karen Miller says:

    Interesting recipe. Much simpler than the way I have made it in the past. Chocolate meringue pie is my favorie. I’ll try this recipe but I’ll use Hershey’s dark chocolate powder instead of the regular powder.

    • Steve Gordon says:

      Hi Karen, Be sure to let us know how your pie turns out when you get the chance to try it. I hope you like it. I’m sure the dark chocolate will work well. Thank you for your visits and your support. I appreciate it very much and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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