Old Fashioned Chocolate Pie with Golden Meringue

Step 1: Prepare the Pie Crust

For Homemade Crust:

1. In a large bowl, mix the flour and salt.
2. Add the cold butter cubes, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together.
4. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
5. Roll the dough out on a floured surface to fit your 9-inch pie pan. Press it into the pan and crimp the edges.

Bake the Crust:

1. Preheat your oven to 375°F (190°C).
2. Prick the bottom of the crust with a fork to prevent bubbling.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until golden. Set aside to cool.

Step 2: Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, flour, cocoa powder, and a pinch of salt.
2. Gradually add the milk, whisking constantly to prevent lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 7-10 minutes.
4. Reduce the heat to low. Slowly whisk in the beaten egg yolks, stirring quickly to avoid scrambling.
5. Cook for an additional 2-3 minutes until the filling is thick and creamy.
6. Remove from heat and stir in the butter and vanilla extract until smooth.

Pro Tip: For an extra-silky texture, strain the filling through a fine-mesh sieve before pouring it into the crust.

7. Pour the warm chocolate filling into the baked pie crust and set aside while you prepare the meringue.

Step 3: Whip Up the Meringue

1. Preheat your oven to 350°F (175°C).
2. In a clean, grease-free bowl, beat the egg whites with cream of tartar using a hand or stand mixer on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.

Step 4: Assemble and Bake

1. Spread the meringue over the warm chocolate filling, ensuring it touches the crust edges to seal the pie completely. This prevents the meringue from shrinking.
2. Create peaks in the meringue with the back of a spoon for a decorative effect.
3. Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.

Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool to room temperature.
2. Chill in the refrigerator for at least 2 hours to allow the filling to set.
3. Slice and serve, optionally garnished with a dusting of cocoa powder or shaved chocolate.

Tips for Success

• Prevent a Runny Filling: Make sure to cook the chocolate filling until it’s thick and creamy before adding it to the crust.
• Avoid Weeping Meringue: Spread the meringue while the filling is still warm, as this helps the layers bond.
• Perfect Peaks: Use room-temperature egg whites for the meringue to ensure better volume.

Storing the Pie

• Refrigerator: Store leftover pie covered in the refrigerator for up to 3 days.
• Freezing: Meringue doesn’t freeze well, so it’s best to enjoy the pie fresh.

The Final Bite

This Old-Fashioned Chocolate Pie with Golden Meringue is a masterpiece of flavors and textures. With its velvety chocolate filling, buttery crust, and fluffy meringue, it’s a dessert that feels like a warm hug from your childhood. Whether for a special occasion or an indulgent treat, this pie will impress and delight every time.

Enjoy baking—and savor every slice!