Description
Grandma’s classic Old Fashioned Chocolate Meringue Pie delights with silky chocolate custard nestled in a buttery crust and topped with pillowy meringue. Rich chocolate layers promise comfort and nostalgia in each delectable slice you’ll savor.
Ingredients
Scale
Chocolate Filling Ingredients:
- 2 ounces (57 grams) unsweetened baking chocolate
- 2 cups (473 milliliters) milk
- 3/4 cup (150 grams) sugar
- 3 large eggs, separated
- 6 tablespoons (48 grams) flour
- 1/3 cup (79 milliliters) water
- 1 tablespoon (14 grams) butter
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 teaspoon (2.5 grams) salt
Crust Ingredients:
- 1 pie crust
Meringue Topping Ingredients:
- 3 large egg whites
- 3 tablespoons (37.5 grams) sugar
- 1/2 teaspoon (2.5 grams) cream of tartar
Instructions
- Preheat the oven and carefully blind bake the pie crust at a slightly lower temperature, ensuring a light golden color that will withstand additional baking later.
- Create the rich chocolate base by melting unsweetened chocolate with sugar and water in a large saucepan, developing a smooth consistency over medium heat.
- Gradually incorporate flour, additional sugar, salt, and milk into the chocolate mixture, stirring continuously until the filling transforms into a thick, deep brown texture, approximately 12-15 minutes.
- Carefully temper the egg yolks by slowly introducing hot chocolate mixture while whisking vigorously, preventing potential scrambling and ensuring a silky smooth filling.
- Integrate the tempered egg yolks back into the chocolate mixture, stirring until fully combined, then fold in butter and vanilla for enhanced depth of flavor.
- Transfer the luscious chocolate filling into the pre-baked pie crust, creating an even surface for the meringue topping.
- Prepare the meringue by whipping egg whites until they become frothy, then gradually introduce cream of tartar and sugar while continuing to beat until soft, glossy peaks form.
- Artfully spread the meringue across the chocolate filling, ensuring complete coverage and a seal along the crust edges to prevent shrinkage.
- Bake the pie at 375°F for approximately 10 minutes, watching carefully until the meringue achieves a golden brown, caramelized appearance.
- Allow the pie to cool completely at room temperature, then refrigerate for several hours to set the filling and enhance the flavor profile.
Notes
- Bake the pie crust carefully to prevent over-browning, as it will return to the oven later with the filling and meringue.
- Constantly stir the chocolate filling to prevent burning and ensure a smooth, even texture during the thickening process.
- Tempering eggs is crucial to prevent scrambling; slowly introduce hot mixture while whisking vigorously to raise egg temperature gradually.
- Use an instant-read thermometer to check chocolate filling’s consistency, aiming for a thick pudding-like texture around 180-185°F.
- Create decorative meringue peaks by using the back of a spoon or a piping bag for a professional-looking finish.
- Achieve perfectly golden meringue by watching closely during the final baking stage and rotating the pie if needed for even browning.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 203 kcal
- Sugar: 15 g
- Sodium: 104 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg