Description
This Old-Fashioned Chocolate Cream Pie features a rich, velvety chocolate custard filling baked in a crisp pre-baked pie crust, topped with a light and fluffy meringue. Elegant and deeply chocolatey, it’s a classic dessert perfect for any occasion.
Ingredients
Scale
For the Pie 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 Topping
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Prepare the Filling: In a medium saucepan, combine the sugar, flour, and cocoa powder. Gradually add milk while whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about a cup of the hot chocolate mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.
- Add Butter and Vanilla: Remove the saucepan from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Fill the Pie Crust: Pour the chocolate filling into the pre-baked pie crust. Set aside while preparing the meringue.
- Make the Meringue: In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Top the Pie: Spread the meringue over the hot chocolate filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake the Pie: Bake the pie in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool completely, then refrigerate for at least 2 hours before serving to let the filling set properly.
Notes
- Make sure the pie crust is fully pre-baked to prevent sogginess.
- When tempering egg yolks, add hot mixture slowly to prevent curdling.
- Seal the meringue edges well to stop it from shrinking away from the crust.
- Use fresh eggs for the best meringue results.
- Allow pie to chill thoroughly for a firm set and easier slicing.
