Chocolate Pie

Old Fashioned Chocolate Pie (with a Modern Twist!)

Do you have a cookbook that looks like mine? It’s got lots of splatters, and I’ve even got some notes where I tweaked a recipe here or there. That is the sign of a good cookbook with recipes that are well-loved.

Today, we are making one of those favorites: an Old Fashioned Chocolate Pie. It is a delicious, creamy dessert that is probably just like the one your grandma used to make. While I don’t make it often, it is one of my all-time favorites.

Traditionally, this filling is cooked on the stovetop. However, I have a new little trick to make it a bit easier and more fail-proof: we are going to make the filling in the microwave. It tastes just as old-fashioned, but it saves you some of the hassle.

Let’s get baking!

The Recipe

Ingredients

The Crust

• 1 Pie crust: You can use store-bought or homemade. (Note: If you want to make your own, I have a separate video for a delicious homemade crust ).

The Meringue

• 3 to 4 Egg whites: Use 3 if you have large eggs, or 4 if your eggs are smaller or you want a taller meringue.
• 1/4 cup Granulated sugar.
• 1/4 tsp Cream of tartar.

The Filling

• 1 1/2 cups Sugar.
• 3/4 cup Flour: All-purpose or self-rising will both work.
• 1/2 cup Cocoa powder.
• Pinch of Salt: Just enough to cut the sweetness.
• 3 to 4 Egg yolks: Reserved from separating your eggs.
• 2 1/2 cups Milk.
• 1 tbsp Butter: Just under a tablespoon is fine, or go up to a full tablespoon for richness.
• 1 to 2 tsp Vanilla extract.

Instructions

1. Prepare the Crust

• Preheat your oven to 425°F.
• Place your unbaked pie crust into the pie plate and flute the edges with your fingers to create a pretty design.
• Important Step: Poke holes in the bottom and sides of the crust with a fork. This prevents air bubbles and keeps the pastry from puffing up while it bakes.
• Chill the crust in the fridge for 30 minutes or briefly in the freezer to keep it cold.
• Bake the empty crust for about 10 minutes until it starts to get a good golden brown. Set it aside to cool.

2. Make the Meringue

• Separate your eggs carefully. Put the whites in a mixing bowl and keep the yolks for the filling. Tip: Ensure absolutely no yolk gets into the whites, or the meringue won’t fluff up.
• Using a whisk attachment, beat the egg whites on medium speed until frothy.
• Once frothy, turn the speed up and slowly sprinkle in the 1/4 cup sugar and add the 1/4 tsp cream of tartar.
• Whip until stiff peaks form. When you pull the whisk out, the peak should stand up straight and not flop over.

3. Make the Filling (Microwave Method)

• In a microwave-safe glass bowl, whisk together the sugar, flour, cocoa powder, and salt. Whisking helps break up lumps in the flour.
• In a separate container, whisk the egg yolks into the milk.
• Pour the milk mixture into the dry ingredients and whisk until combined.
• Cook in intervals: Microwave for 2 minutes, then remove and stir well.
• Microwave for another 1.5 to 2 minutes and stir again. It may look lumpy, but trust the process—keep whisking and it will smooth out.
• Continue in 30-second intervals until the mixture is thick and pudding-like.
• Once thickened, whisk in the butter and vanilla until the butter melts into the hot filling.

4. Assemble and Finish

• Lower the oven temperature to 350°F.
• Pour the hot filling directly into the baked pie shell.
• Top immediately with the meringue. Spread the meringue all the way to the edges so it touches the crust to seal it. Use your spatula to swirl it and create pretty peaks.
• Bake for 5 to 10 minutes (check it around 7 minutes) until the meringue is golden brown to your preference.
• The Hardest Part: Let the pie cool for 1 to 2 hours. The filling needs this time to set up so you can slice it perfectly.

Tips & FAQ

Why cook the filling in the microwave? Chocolate pie filling can be finicky on the stovetop. Sometimes it sets up perfectly, and other times it doesn’t, even if you didn’t do anything different. The microwave method helps remove that inconsistency and makes it a little more fail-proof.

Can I use a store-bought crust? Absolutely. You can decide if you want to use store-bought or homemade. Just make sure you bake it first because the filling is cooked separately.

My meringue didn’t fluff up. What happened? You likely got a tiny bit of egg yolk in your egg whites. It is very important to separate them carefully; even a small amount of yolk will prevent the meringue from fluffing up nicely.

Do I really have to wait an hour to eat it? Yes! Even though the filling thickens in the microwave, it is still a bit jiggly when it comes out. As it cools, it finishes setting up. If you cut it too soon, it won’t hold its shape. It stays together perfectly once it has cooled for an hour or two.

How do I keep the meringue from shrinking away from the edges? When you spread the meringue on top of the filling, make sure you spread it all the way until it touches the crust. This anchors the meringue and helps prevent it from pulling away.