I’ve been making this same Chocolate Pie for 46 years… and not one person has ever left my house without asking for the recipe! 🍫🥧
Some recipes come and go, but this one has stood the test of time. I learned to make it when I was just 18 years old, and now at 64, it’s still the dessert my family requests for every holiday, birthday, and Sunday dinner. The filling is rich, smooth, and perfectly chocolatey, while the homemade meringue is light, fluffy, and beautifully golden.
✨ Chocolate Pie
For the Filling
- 1½ cups sugar
- 3 heaping Tbsp cocoa powder
- 2 Tbsp cornstarch
- Pinch of salt
- 4 egg yolks (reserve the whites)
- 12 oz evaporated milk
- 1 tsp vanilla extract
- ½ stick butter
- 1 baked 9-inch pie shell
Directions
Whisk together the sugar, cocoa, cornstarch, and salt. Add the egg yolks and evaporated milk, whisking until smooth.
Microwave for 2 minutes, whisk, then microwave another 2 minutes and whisk again. Continue cooking in 1-minute intervals, whisking after each, until the filling is thick and creamy.
Stir in the vanilla and butter until smooth, then pour into the baked pie shell.
✨ Homemade Meringue
- 4 reserved egg whites (room temperature)
- Pinch of salt
- ¼ tsp cream of tartar
- 8 tsp sugar
Beat the egg whites with the salt and cream of tartar until soft peaks form. Add the sugar a little at a time, beating until glossy, stiff peaks form.
Spread over the hot pie, sealing the edges of the crust. Bake at 375°F until the top is beautifully golden.
One slice is never enough. Rich chocolate filling, a flaky crust, and cloud-like meringue make this an old-fashioned dessert that’s just as delicious today as it was decades ago.