Chocolate Meringue Pie (Chocolate Cream Pie)

Today’s recipe is an old family recipe for Chocolate Meringue Pie. This chocolate meringue pie is my grandfather’s favorite! Seriously, he loves it so much when I make this for him. And I love that this particular recipe doesn’t call for baker’s chocolate, which I never have on hand. Instead, it calls for cocoa powder and butter.

This Old Fashioned Chocolate Meringue Pie has a rich chocolate filling topped with soft meringue inside a pastry crust.


Pie Filling

  • 1 cup sugar
  • 3 tbsp corn starch
  • 3 tbsp cocoa powder
  • 2 cups milk
  • dash salt
  • 3 egg yolks
  • 2 tbsp butter


  • 3 egg whites
  • ½ tsp cream of tartar
  • 6 tbsp sugar


  • 1 cup sugar
  • 3 Tbsp corn starch
  • 3 Tbsp cocoa powder
  • 2 cups milk
  • Dash of salt
  • 3 egg yolks (you’ll be using the whites for the meringue)
  • 2 Tbsp butter


  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 6 Tbsp sugar

INSTRUCTIONS To Make Chocolate Meringue Pie

  • Add all pie filling ingredients to pot and mix well.
  • Cook over medium heat, stirring frequently, until thickened.
  • Pour pie filling into pie shell and set aside.
  • Make meringue by whipping egg whites and cream of tartar with mixer, adding a couple of TBSP sugar at a time until stiff peaks form.
  • Spoon meringue out on top of pie filling and spread to edges. Use your spoon to form peaks on top of meringue.
  • Bake pie at 325º for 25-30 minutes, or until golden brown.
  • Remove from oven and allow pie to come to room temperature before serving or moving to refrigerator.

Also check out Tender roast Beef recipe


If you immediately move your pie from the oven to the refrigerator, your meringue will “weep”, so it’s best to leave the pie out of the oven until the temperature has come down. Ideally, let it rest on a cooling rack so air can circulate underneath

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