Mom's Chocolate Meringue Pie

Mom's Chocolate Meringue Pie

64

"This pie features a homemade chocolate custard, and is topped with meringue."
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Ingredients

servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  2. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Reviews

64
  1. 76 Ratings

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Most helpful positive review

Oh my goodness. I'd lost my great grandmother's recipe and needed to serve chocolate pie for Thanksgiving. I used this recipe (I substituted the new Hershey's Special Dark unsweetened cocoa powd...

Most helpful critical review

I made this twice for the holiday season trying to duplicate a pie my dad loves. The first time I made it as the recipe states, but it came out too gummy, not creamy like I wanted. People like...

Oh my goodness. I'd lost my great grandmother's recipe and needed to serve chocolate pie for Thanksgiving. I used this recipe (I substituted the new Hershey's Special Dark unsweetened cocoa powd...

Because of the other reviews, I doubled the cornstarch and baked it for 20 minutes before topping it with meringue. After it cooled and I added the meringue, it baked for another 10 minutes. D...

I did add an additional 1 T cornstarch and it set up just fine. Great taste, texture. I did however use the Meringue II recipe from this site because I've had great success with it - no weeping....

Soooooo, so perfect! I reduced the sugar in the meringue by a couple tablespoons also (personal taste) and upped the cornstarch in the pudding by one tablespoon per past experiences with runny p...

I made this twice for the holiday season trying to duplicate a pie my dad loves. The first time I made it as the recipe states, but it came out too gummy, not creamy like I wanted. People like...

No butter? I added a half stick butter, upped the sugar to 2 cups, added an additional egg yolk and one whole egg and used flour in place of cornstarch. I cooked it all over medium heat until it...

My family (mom and aunties) could not quit telling me how proud my grandmother would have been that someone knows how to make HER chocolate pie!! It was scrumptious. Thanks for sharing!

I attempted this recipe two days in a row. The first attempt following the recipe exactly resulted in a soupy mess. The next day I increased the corn starch to 5 T. and could barely stir it in...

This came out great. I loved it!! When I made the custard, I tasted it straight out of the pan, and it was a bit bitter. I was kind of worried. But after letting it sit for awhile, the flavor m...