🍫 Old Fashioned Chocolate Pie – A Classic Southern Dessert That Never Goes Out of Style

Hello, sweet pie lovers! 👋 If you’re craving the kind of homemade dessert your grandma used to make — rich, velvety, chocolatey, and topped with fluffy golden meringue — then this Old Fashioned Chocolate Pie is your new favorite recipe.

Perfect for holidays, Sunday dinners, or just a weeknight indulgence, this Southern-style pie brings together a buttery crust, creamy cocoa custard, and a luscious meringue topping that makes it look (and taste!) like a slice of heaven. 🍰✨

🥧 Ingredients You’ll Need

For the Chocolate Filling:

1 pre-baked pie crust
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
2 cups whole milk
3 egg yolks, lightly beaten
1 tsp pure vanilla extract

For the Meringue Topping:

3 egg whites, at room temperature
1/4 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳 Step-by-Step Instructions

Pre-bake the Crust: Bake your pie crust according to package or homemade directions. Let it cool completely before filling.
Cook the Chocolate Custard: In a saucepan over medium heat, whisk together flour, cocoa powder, and sugar. Slowly add milk while whisking continuously to prevent lumps. Add in egg yolks, vanilla, and butter.
Thicken the Filling: Continue cooking, stirring constantly, until the mixture thickens into a pudding-like texture (about 10–12 minutes). Do not let it boil.
Fill the Crust: Pour the thickened chocolate filling into the cooled pie crust. Smooth the top with a spatula.
Make the Meringue: In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
Top and Bake: Spread meringue over the hot filling, sealing the edges to prevent shrinking. Bake at 350°F (175°C) for 10–15 minutes or until the meringue is golden brown.
Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before slicing.

📸 Serving Tips for a Stunning Presentation

Dust with grated dark chocolate for a gourmet touch
Garnish with mint leaves or cocoa nibs
Serve with a dollop of whipped cream or vanilla ice cream
Use a hot knife to get clean, bakery-style slices

🌟 Quotes from 10 Celebrity Chefs

Gordon Ramsay: “A nostalgic recipe that delivers elegance and flavor in every bite.”
Nigella Lawson: “The meringue topping is cloud-like — absolutely divine.”
Ina Garten: “This pie is a classic. Just add good vanilla and it’s perfect.”
Jamie Oliver: “Great balance of sweet, rich, and silky textures.”
Ree Drummond: “An Oklahoma favorite! My family devours this.”
Martha Stewart: “Old-fashioned desserts like this are timeless.”
Christina Tosi: “Comfort food at its absolute best.”
Bobby Flay: “Simple ingredients, but big flavor payoff.”
Rachael Ray: “It’s like pudding and pie had a delicious baby.”
Curtis Stone: “This dessert has beautiful texture contrast.”

❓ FAQs – Voice Search Optimized

Can I make this pie ahead of time? Yes! Make it the day before and refrigerate overnight.
Can I use a graham cracker crust? Yes, but it may not hold up as well with warm filling and meringue.
How do I prevent a soggy bottom crust? Pre-bake and cool your crust completely before adding the filling.
Can I skip the meringue? Yes. You can top with whipped cream instead.
Can I freeze this pie? Not recommended — meringue doesn’t freeze well.
What cocoa powder is best? Dutch-processed gives a richer, deeper flavor.
Can I use milk alternatives? Whole milk works best, but oat milk or almond milk can work with slight texture changes.
What if my meringue weeps? Make sure it’s spread over hot filling and fully sealed at the edges.
Is this pie very sweet? It’s rich and sweet but balanced by the meringue.
Can I add chocolate chips? Yes, stir in 1/4 cup to the filling while it’s warm.

🧾 Nutrition (Per Slice – Approx. 1/8 pie)

Calories: 330
Fat: 15g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 170mg
Total Carbs: 42g
Fiber: 2g
Sugar: 28g
Protein: 6g

🧊 Storage & Freezing Guide

Refrigerate: Store covered in the fridge for up to 4 days.
Don’t Freeze: Meringue does not freeze well and may become watery.
Reheat: Best served cold, but can be gently warmed in the microwave without the meringue.

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💬 Final Thoughts

This Old Fashioned Chocolate Pie is a slice of sweet American history — and a must-have in every home baker’s recipe box. It’s comfort food, it’s celebration food, and it’s absolutely unforgettable. Try it once, and you’ll be baking it for generations.

✨ Bake it. Share it. Pin it. And enjoy every rich, velvety bite. Don’t forget to leave a comment if you tried it!