Description
A rich, creamy chocolate custard nestled in a flaky pie crust and topped with fluffy golden meringue. This nostalgic Southern dessert is a timeless classic, perfect for holidays or any special occasion.
Ingredients
Scale
For the Chocolate Filling:
- 1 pie crust (baked)
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup all-purpose flour (or 3 tbsp cornstarch)
- 1/2 cup unsweetened cocoa powder
- 2 cups whole milk
- 3 egg yolks
- 1 tsp vanilla extract
For the Meringue:
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
Instructions
- Melt butter in a saucepan. Add sugar, flour, and cocoa; whisk until smooth.
- Gradually add milk while whisking. Cook until thick and bubbling.
- Temper egg yolks with hot mixture, then return to pan and cook 2–3 more minutes.
- Stir in vanilla and pour filling into baked crust.
- Beat egg whites with cream of tartar to soft peaks. Add sugar gradually and beat to stiff peaks.
- Spread meringue over hot filling, sealing edges.
- Bake at 350°F for 10–12 minutes until golden brown.
- Cool completely, then chill at least 2 hours before serving.
Notes
-
Cornstarch may replace flour for a smoother texture.
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Whole milk or half-and-half give the creamiest results.
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Spread meringue over hot filling and seal edges to prevent weeping.
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Enhance chocolate flavor with a pinch of espresso powder.
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Add layers of banana slices or toasted coconut for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 390