I don’t know about you, but I like my tie as tall as it is wide. I want a chocolate pie so fluffy that it won’t fit inside a normal pie pan. Well, our chocolate and meringue pie meets this requirement and then some!
This cream pie offers an old fashioned dessert centered on delicious chocolate pudding and a rich pie crust. It’s a perfect pie for those hot summer months because it only takes 15 minutes to bake and gets chilled in the fridge when it’s done. That makes is a great addition to your Fourth of July celebrations!
What we love the most is how this chocolate pie recipe brings together the classic taste of meringue pie to produce a cream pie that you’ll know and love. The flaky crust, bold chocolate, and fluffy topping all come together in an amazing way. Once you bring this old fashioned dessert to the table, everyone will be lining up for a slice.
In that way, it reminds me of our Banana Pudding Cake recipe! That’s also pretty easy to make without taking too much time. It also serves well with just about any meal and offers a diverse array of textures and flavors that you’ll love.
Why You’ll Love This Recipe
Relatively easy to prepare, making it a great choice for your kitchen
- Only a few ingredients are necessary, cutting back on expenses
- Serves amazingly well chilled to help you cool off on a hot day
- A diverse array of flavors that just about everyone will love
- Easy to store for long periods with minimal difficulty
Ingredient Notes & Substitutions
Pre-Baked Deep Dish Pie Crust: We know many people will rebel at the idea of a pre-baked crust for their chocolate pie, but it’s a much better choice for this pie. It does work with a from-scratch crust but adds a lot of prep time.
Separated Eggs: Eggs help ensure that your pie has a great texture and bakes well. If you’re not into eggs or want a healthier alternative for your meringue pie, mashed bananas can add the texture and moisture you need.
Various Sugars: Brown and white sugar help sweeten your cream pie and create an old fashioned dessert that you’ll never forget. You can also try sucralose, stevia, or monk fruit extract, though the flavor will be quite different.
Vanilla: Vanilla helps balance the sugary and chocolate flavors and brings a subtle flavor to your pie. If you want an alternative, honey or maple syrup works well and adds a little more sweetness.
Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips work beautifully for this pie because they don’t overwhelm the pudding. If for any reason, you don’t like them, you can try sweeter chocolate (though this does tend to make the pie very sugary).
Tips for Success
- Always serve chilled (for at least an hour or more) for the best results
- Keep your egg whites at room temperature (makes a fluffier meringue)
- Immediately add your meringue to the hot mixture to trap the moisture
- Serve on a clean plate with a spoon for easier scooping
- Offer a tasty meat main dish to make this meal even better
Storage & Reheating
Allow your pie to cool for at least an hour before storing it in the fridge for 3-5 hours before serving. Keep the leftovers in the fridge for 3-4 days, though you can let it sit on your counter for a day. I don’t suggest that myself, but you can.
Freezing requires a careful airtight container that traps the moisture and avoids freezer burn. When sealed properly, it’s typically good to go for a month or two. Don’t reheat: let it thaw in the fridge overnight.
Serving Suggestions
- A bit of whipped cream really makes this chocolate pie even better
- Top your meringue pie with vanilla ice cream (trust us)
- Add some chocolate shavings to give your cream pie a bit more texture
- Berries turn this old fashioned dessert into a pudding masterpiece
- Let your pie crust sit briefly before pouring in your pudding and meringue
Notes
What I love about this chocolate pie is simple: its flavors and textures! I don’t make a bad meringue pie, but I think this is easily the best. My family is always demanding this cream pie, and it’s one old fashioned dessert that they agree on.
The combination of chocolate pudding and pie crust adds a soft and hard texture that makes it very hard to top. I serve it at every birthday in our house and hope it hits you the same way.
Making an Old Fashioned Chocolate Cream Pie Cheeky Kitchen
Ingredients
- 1 Pre-baked 9-inch pie crust shell homemade or store-bought
- 1 ½ cups Granulated white sugar divided
- ⅓ cup Unsweetened cocoa powder
- ⅓ cup Cornstarch
- ¼ tsp. Salt
- 3 cups Whole milk
- 4 Large eggs separated into yolks and whites; room temperature
- 2 tbsp. Unsalted butter
- 1 ½ tsp. Pure vanilla extract divided
- ½ tsp. Cream of tartar
Instructions
- Preheat your oven to 350°F. Place your pre-baked pie crust shell on a flat baking sheet and set it aside.
- Separate your eggs carefully while they are cold, placing the whites into a completely clean, grease-free glass or metal mixing bowl and the yolks into a separate medium bowl. Let them sit for 20 minutes to reach room temperature.
- In a large, heavy-bottomed saucepan, whisk together 1 cup of the granulated sugar, the cocoa powder, cornstarch, and salt until completely blended.
- Slowly pour the whole milk into the dry chocolate mix, whisking constantly to ensure no floury pockets remain at the bottom of the pan.
- Place the saucepan over medium heat. Stir continuously with a wooden spoon or silicone spatula, scraping the bottom corners often, for 6 to 8 minutes until the mixture bubbles softly and thickens into a heavy pudding consistency. Remove from the burner.
- The Tempering Trick: Whisk your 4 egg yolks vigorously until smooth. Slowly drizzle exactly 1 cup of the hot chocolate pudding baseline into the egg yolks while whisking the eggs with your other hand. This raises the temperature of the yolks gently so they don’t scramble.
- Pour the warmed egg yolk mixture back into the main saucepan with the remaining chocolate pudding. Return the pan to medium-low heat and cook for an additional 2 minutes, stirring non-stop until the custard turns glossy and thick.
- Remove the pan from the heat entirely. Stir in the 2 tablespoons of butter and 1 teaspoon of the vanilla extract until melted and incorporated. Keep the saucepan covered so the custard stays hot.
- Quickly switch to your egg whites. Add the cream of tartar to the whites and whip with an electric mixer on medium-high speed until soft peaks form.
- With the mixer running, add the remaining ½ cup of sugar one tablespoon at a time, followed by the remaining ½ teaspoon of vanilla. Turn the mixer to high and whip until the whites turn glossy and hold stiff, upright peaks when the beaters are lifted.
- Pour the hot chocolate custard baseline directly into your pre-baked pie shell, smoothing it into an even layer.
- Immediately spoon the whipped meringue topping over the hot custard. Use a flexible spatula to spread the meringue all the way to the absolute edges of the crust, sealing the borders completely to lock in the steam. Swirl the top with the back of a spoon to create beautiful decorative peaks.
- Place the pie into the oven at 350°F for 12 to 15 minutes. Watch it closely; it is finished the exact moment the peaks of the meringue take on a gorgeous, toasted golden-brown color.
- Remove the pie from the oven and let it cool flat on a wire rack at room temperature for 1 hour. Transfer it to the refrigerator to chill uncovered for at least 3 to 4 hours to allow the chocolate custard to set perfectly before slicing.
