Old Fashioned Chocolate Pie with Golden Meringue

Instructions:

Make the chocolate filling:

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
2. Gradually stir in the milk, whisking until smooth and no lumps remain.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
4. Reduce the heat to low and continue stirring for an additional 2 minutes.
5. In a separate bowl, beat the egg yolks slightly. Slowly whisk in about 1 cup of the hot chocolate mixture to temper the yolks.
6. Return the tempered egg mixture to the saucepan and bring it to a gentle boil for 2 minutes, stirring constantly.
7. Remove from heat and stir in the butter and vanilla extract until smooth.
8. Pour the hot filling into the pre-baked pie crust.

Prepare the meringue:

1. Preheat oven to 350°F (175°C).
2. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Beat in the vanilla extract.
5. Spread the meringue over the hot filling, taking care to seal the edges of the meringue to the crust to prevent shrinking or weeping.
6. Bake for 10–12 minutes, or until the meringue is beautifully golden brown.
7. Cool the pie at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.

Variations:

• Chocolate lovers’ twist: Use dark cocoa powder or add 2 ounces of melted dark chocolate for a deeper flavor.
• Coffee kick: Add 1 teaspoon of instant espresso powder to the filling for a mocha effect.
• Nutty crunch: Sprinkle toasted chopped pecans over the meringue before baking.
• Coconut meringue: Fold in ¼ cup of shredded coconut into the meringue for added texture and flavor.

Tips:

• Always spread the meringue over hot filling to ensure it seals properly and doesn’t weep.
• Make sure your mixing bowl and beaters are completely clean and dry before whipping egg whites.
• If you have a kitchen torch, lightly brown the meringue for a more dramatic presentation.
• Use a sharp, thin-bladed knife dipped in hot water to slice the pie neatly.
• Store any leftovers in the refrigerator and consume within 2 days for best texture.

This chocolate pie is a timeless dessert that’s always welcome on any table—simple to prepare, elegant to serve, and irresistibly delicious.