I love meringue pie because they remind me of grandma. Chocolate is my favorite, so I’m going to share Grandma’s chocolate pie with you.
Old fashioned chocolate pie
There are a lot of fancy new kinds of chocolate pie, but I find the simplicity of the old-fashioned pies to be the best. Just a simple custard filling topped with a fluffy meringue just makes a girl happy. I have learned to make grandma’s chocolate pie in the microwave too.
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I was never able to master the custard because I would always burn it. Then I made a bunch of pies with a friend who was helping me help my daughter raise money for a trip and she did hers in the microwave. I combined Carolyn’s microwave method with my grandma’s chocolate pie recipe and I have the perfect storm of chocolate meringue pie.
Old fashioned chocolate meringue pie
You don’t see a whole lot of meringue pies these days, but it’s still a favorite when you do bring one out. I have two secrets to make them the best pies ever. One is using Ree Drummond’s pie crust recipe. The Pioneer Woman knows where the flavors at. Most pie crust is one note in flavor, but Ree’s is punched up and it makes your pies taste A-MAZING!
We don’t eat shortening, and the only difference we make is using butter in our crusts just like grandma did. They are as flaky and flavorful as ever.
My second secret in making my chocolate pie amazing is substituting vanilla extract and using chocolate extract instead. Find out more about how I came up with that. I promise, if you make some and use it in this pie, you’ll be amazed! Obviously, you can use vanilla and still have a wonderful chocolate pie too. Hurry up and whip up this chocolate pie either way. You’ll be the talk of the town.
Grandma’s chocolate pie
Delicious rich chocolate custard topped with fluffy meringue.
- 1 baked pie shell
- 3/4 c raw sugar
- 1/4 c cornstarch
- 3 c whole milk
- 5 eggs
- 2 T butter
- 1 1/2 tsp cream of tartar
- 6 T raw sugar
- 1/2 tsp chocolate extract (or vanilla)
Separate 4 eggs and place yolks in microwave-safe bowl.
Add additional egg and beat well.
Then add milk and beat again.
Add ¾ c sugar and cornstarch.
Microwave for 2 minutes.
Whisk very thoroughly again.
Microwave 30 seconds and whisk again.
Repeat this until custard begins to thicken and set.
In separate bowl on stand mixer, place the 4 egg whites and the cream of tartar.
Beat with whisk attachment for 1 minute.
Sprinkle sugar over egg whites while mixer is going.
Once all 6 T sugar are added, turn mixer to high and whisk until stiff peaks are reached.
Add chocolate extract and let it mix in.
Pour custard mixture into pie shell.
Spread meringue over top making sure it touches the pie shell on every part of the edge.
Bake at 350 until meringue is lightly browned, about 10 minutes.
Serve cooled or refrigerated. Store in refrigerator.
If you don’t like meringue, make pie as directed but top with whipped cream instead of making the meringue. Save your egg whites for another dish.
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