1. Make the Chocolate Filling
In a medium saucepan, whisk together the sugar, flour, cocoa powder, and salt.
Gradually whisk in the milk, a little at a time, until smooth.
Cook over medium heat, whisking constantly, until it thickens and starts to bubble—about 8–10 minutes.
Lower the heat. In a small bowl, mix a little of the hot filling into the beaten yolks (to temper), then slowly whisk the yolks into the pan.
Cook for 1–2 more minutes, stirring constantly, until thick and glossy.
Remove from heat and stir in butter and vanilla until fully combined.
Pour the filling into the baked crust and smooth the top.
2. Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Add the sugar gradually, one tablespoon at a time, beating until stiff, glossy peaks form—about 5–7 minutes.
3. Top and Bake
Spread the meringue over the hot filling, making sure it touches the crust all around to seal it.
Use the back of a spoon to make swirls or peaks on top.
Bake at 350°F (175°C) for 10–12 minutes, or until the top is golden.
Let it cool on a wire rack for at least an hour, then refrigerate for 2–4 hours, until fully set.
Tips for Best Results
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Keep whisking the filling to prevent lumps and get a smooth texture.
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Room temp egg whites make better meringue.
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Seal the meringue to the crust to avoid shrinking or weeping.
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Chill the pie completely before slicing—it’ll hold together much better.
Variations to Try
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Extra Chocolatey – Stir in ½ cup chocolate chips into the hot filling.
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Nutty Twist – Add toasted pecans or walnuts to the crust before the filling.
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Mocha Version – Mix a teaspoon of instant espresso powder into the filling.
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Coconut-Chocolate – Add ½ cup sweetened shredded coconut to the filling before pouring it into the crust.
Storage
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Cover and refrigerate for up to 3–4 days.
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Not great for freezing—meringue doesn’t hold up well.
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Best served cold or slightly chilled.
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FAQs
Can I make it ahead of time?
Yes—making it a day in advance actually helps it set better, so slicing is easier.
No cream of tartar—what now?
A splash of lemon juice or white vinegar works just as well to stabilize the egg whites.
Is store-bought crust okay?
Definitely. If you have a favorite homemade crust, go for it. Otherwise, a good store-bought one saves time and still works great.
Final Thoughts
This chocolate pie is rich, nostalgic, and surprisingly easy to pull together. The silky filling, crisp crust, and toasted meringue make it special without being fussy. Whether it’s for a gathering or just a quiet night at home, this pie is always a good idea.
Happy baking.
