Old Fashioned Chocolate Pie with Golden Meringue Recipe

A rich, smooth chocolate custard filling baked in a flaky pie crust, topped with a light and airy golden meringue.

Ingredients:

For the Pie Crust (9-inch):

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/4 cup cold vegetable shortening, cut into small cubes
4-6 tablespoons ice water
For the Chocolate Filling:

1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Golden Meringue:

4 large egg whites (room temperature)
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:

1. Prepare the Pie Crust:

In a medium bowl, whisk together the flour and salt.
Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch circle.
Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
Prick the bottom of the crust with a fork.
Preheat oven to 375°F (190°C).
Bake the pie crust for 15-20 minutes, or until lightly golden. Let it cool completely.
2. Prepare the Chocolate Filling:

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot chocolate mixture to temper the yolks.
Pour the tempered yolks into the saucepan and cook, stirring constantly, for 1-2 minutes, or until the filling is thick and smooth.
Remove from heat and stir in the butter and vanilla extract until melted and combined.
Pour the chocolate filling into the cooled pie crust.
Let the pie cool while you prepare the meringue.
3. Prepare the Golden Meringue:

In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
Stir in the vanilla extract.
Spread the meringue evenly over the cooled chocolate filling, ensuring it reaches the edges of the crust to seal it.
Preheat oven to 350°F (175°C).
Bake the pie for 12-15 minutes, or until the meringue is golden brown.
Let the pie cool completely before serving.

Tips for Success:

Use cold ingredients for the pie crust for a flaky texture.
Temper the egg yolks for a smooth, lump-free filling.
Ensure your mixing bowl and beaters are clean and grease-free for a stable meringue.
For a deeper golden meringue, broil the pie for the last 1-2 minutes of baking, watching closely to prevent burning.
Allow the pie to fully cool before slicing, so the filling sets properly.
Enjoy your delicious Old Fashioned Chocolate Pie with Golden Meringue!