Description
A nostalgic chocolate custard pie crowned with glossy, golden meringue, blending comfort and elegance.
Ingredients
- 1 (9″) pre-baked pie crust
- ¼ cup butter
- 1 cup sugar (plus extra for meringue)
- ¼ cup all-purpose flour (or cornstarch for thicker custard)
- ½ cup unsweetened cocoa powder
- Pinch of salt
- 2 cups milk (whole works best)
- 3–4 egg yolks
- 1 tsp vanilla extract
- 3–4 oz semi-sweet chocolate chips (optional, for extra richness)
- For the Meringue:
- Egg whites from those yolks (about 3–4)
- Pinch of salt or ¼ tsp cream of tartar
- ¼–½ cup granulated sugar
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter. Whisk together sugar, flour (or cornstarch), cocoa, and salt; gradually whisk in milk. Bring to a boil, stirring constantly until thickened.
- In a small bowl, whisk egg yolks. Temper them by slowly adding some hot chocolate mixture, then return to pan. Stir until thick. Add vanilla and chocolate chips until melted.
- Pour hot filling into the baked crust.
- Meanwhile, beat egg whites (room temperature) with salt or cream of tartar until soft peaks form. Gradually add sugar and vanilla until stiff, glossy peaks form.
- Spread meringue over hot filling, sealing to the crust edges. Bake 10–15 minutes, until meringue is golden brown.
- Cool for about an hour at room temperature, then refrigerate uncovered for 3–6 hours before slicing.
Notes
- Use cornstarch instead of flour for a silkier custard.
- Add ¼ cup cream of tartar for a more stable meringue.
- Stir in extra 3–4 oz of chocolate chips or drizzle melted chocolate on top for depth.
- Remove the meringue step and top with whipped cream for a simpler pie.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
