Grandma’s Chocolate Meringue Pie Recipe

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Rich chocolate filling topped with soft meringue in a pastry crust. Grandma’s Chocolate Meringue Pie Recipe is ready in 40 minutes. Serves 8. It’s an old fashioned dessert that grandma would be proud of!

• Master the technique for creating a silky chocolate filling with a perfectly browned meringue topping that won’t weep or shrink.
• Learn exactly what ingredients and equipment you need, plus insider tips that prevent common mistakes in chocolate meringue pies.
• Follow step-by-step instructions to bake Grandma’s signature chocolate meringue pie from scratch in just 40 minutes, serving 8 people.

Old fashioned chocolate pie recipe

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.

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.

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 to 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.

Check out more old fashioned grandma desserts like grandma’s chocolate pie: Monster cookies and Pumpkin cookies.

Or check out these fun Mother’s Day Desserts mom will love.

Old Fashioned Pie Recipes

For more pie ideas, check these out:

• Pumpkin pie easy enough for even kids to make
• Strawberry pie without jello
• Delicious apple crisp
• Lemon Pistachio Custard Crinkle (not a pie, but like a cross between a baklava and a lemon pie, so good and unique!)
• Adorable mini tarts with shortbread crust

Tips for Chocolate Meringue Pies

Chocolate meringue pie is simple, but a few small details can make the difference between a beautiful pie and one with a runny filling or shrinking meringue.

• Cook the filling until it is properly thickened. The chocolate custard should be thick enough to coat the whisk and hold soft ridges when stirred. If it is still thin, microwave it in additional 30-second intervals, whisking thoroughly after each one.
• Whisk frequently. Thorough whisking keeps the custard smooth and prevents the eggs and cornstarch from forming lumps.
• Add the meringue while the filling is warm. Warm filling helps cook the bottom of the meringue and allows the two layers to adhere better.
• Spread the meringue all the way to the crust. Make sure it touches and seals against the crust around the entire edge. This helps prevent the meringue from shrinking away from the sides as it bakes.
• Use a clean, grease-free bowl. Even a small amount of grease or egg yolk can prevent egg whites from whipping properly.
• Beat the egg whites to stiff peaks. The meringue should stand upright when the whisk is lifted, but stop mixing before it becomes dry or grainy.
• Add the sugar gradually. Sprinkle it into the egg whites while the mixer is running rather than adding it all at once. This creates a smoother, more stable meringue.
• Create peaks before baking. Use the back of a spoon to lift little peaks across the meringue. The tips will brown beautifully in the oven.
• Watch the pie closely. Meringue can go from lightly golden to overly browned quickly. Begin checking it before the full baking time has passed.
• Let the pie cool completely. Cutting it while warm may cause the chocolate filling to run. Refrigerating it for several hours produces the neatest slices.

Variations and Substitutions

This old-fashioned chocolate meringue pie is wonderful as written, but you can make a few adjustments to fit your preferences or the ingredients you have available.

Use Vanilla Extract

If you do not have homemade chocolate extract, substitute the same amount of vanilla extract. The flavor will be slightly different but still delicious.

Replace the Meringue With Whipped Cream

If your family does not enjoy meringue, prepare the chocolate filling as directed and let the pie cool completely. Top it with freshly whipped cream shortly before serving. Save the unused egg whites for another recipe.

Use a Store-Bought Pie Crust

A homemade butter crust gives the pie its classic flavor, but a refrigerated or frozen pie shell is a convenient substitute. Bake the empty crust according to the package instructions before adding the filling.

Make a Graham Cracker Crust

For a sweeter variation, use a baked chocolate or traditional graham cracker crust. Cool the crust completely before adding the warm filling.

Make Individual Chocolate Pies

Divide the filling among baked miniature pie shells and top each one with meringue. Small pies are fun for holidays, family gatherings, and occasions when you want individual servings.

Adjust the Meringue

For a thinner topping, use less meringue on the pie. If your family loves meringue, pile it high and use a spoon to create plenty of toasted peaks and swirls.

Serving Suggestions

Grandma’s chocolate meringue pie is best served completely cooled or chilled. Allow the pie to cool at room temperature, then refrigerate it for several hours so the chocolate custard can become firm enough to slice.

For cleaner slices, use a sharp knife dipped in hot water and wiped dry. Clean the knife between each cut to keep the chocolate and meringue layers looking distinct.

Serve each slice on its own or add a few simple accompaniments:

• Freshly brewed coffee
• Hot tea
• A cold glass of milk
• Fresh strawberries or raspberries
• A small spoonful of whipped cream
• A light dusting of chocolate shavings

This rich pie is especially lovely for Sunday dinner, Thanksgiving, Christmas, Mother’s Day, or any family gathering where an old-fashioned homemade dessert feels just right.

Keep leftover chocolate meringue pie covered in the refrigerator. It is best enjoyed within two to three days, since the meringue may begin to release moisture as it sits.