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Slice of Easy Grandmas Chocolate Pie on a plate with a fork.

Easy Grandmas Chocolate Pie

A smooth, rich, and comforting chocolate pie that is easy to make, perfect for any gathering, and tastes like a slice of nostalgia.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 1 pie crust 1 baked 9 inch pie crust, homemade or store bought Use a baked crust to prevent sogginess.
  • 1 cup 1 cup granulated sugar
  • 1/4 cup 1/4 cup unsweetened cocoa powder
  • 1/4 cup 1/4 cup cornstarch Main thickener for the filling.
  • 1/4 teaspoon 1/4 teaspoon salt
  • 3 cups 3 cups whole milk
  • 4 large 4 large egg yolks Separate the yolks for the filling.
  • 2 tablespoons 2 tablespoons unsalted butter For richness.
  • 1 teaspoon 1 teaspoon vanilla extract Adds flavor to the filling.
For the meringue topping
  • 4 large 4 large egg whites, room temperature if possible Use leftovers from the yolks.
  • 1/2 cup 1/2 cup granulated sugar
  • 1/4 teaspoon 1/4 teaspoon cream of tartar Optional but helps stabilize meringue.
  • 1/2 teaspoon 1/2 teaspoon vanilla extract For meringue flavor.

Method
 

Preparing the Pie Filling
  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  2. Pour in the milk a little at a time while whisking, over medium heat until it begins to thicken.
  3. Whisk the egg yolks in a bowl; temper them with a bit of the hot chocolate mixture, then return them to the saucepan.
  4. Continue whisking for 1 to 2 minutes until the mixture is thick like pudding.
  5. Remove from heat and stir in butter and vanilla until smooth.
  6. Pour the hot filling into the baked pie shell and smooth the top.
Making the Meringue
  1. Using a hand mixer, beat the egg whites until foamy.
  2. Add cream of tartar and beat for another 30 seconds.
  3. Slowly add granulated sugar, beating until the meringue forms stiff peaks.
  4. Spread the meringue over the hot chocolate filling, making sure to seal it to the edges.
  5. Bake at 350°F for about 10 to 12 minutes until lightly golden.
  6. Cool at room temperature for about an hour, then refrigerate for at least 4 hours before slicing.

Notes

For variations, you can use whipped cream instead of meringue, add chocolate chips, or use flavored crusts. Always refrigerate leftovers and consume within 3 days for best quality.