Description
Chocolate pie lovers rejoice over this classic Southern delicacy with silky chocolate filling and cloud-like golden meringue crowning each slice. Rich chocolate custard nestled in a buttery crust promises pure comfort and sweet indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup unsalted butter, cold
- 3–4 tbsp ice water
Chocolate Filling:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks
- 2 oz dark chocolate, chopped
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
Golden Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Craft the pie crust by blending flour and salt, then cut cold butter into the mixture until it resembles coarse crumbs.
- Gradually introduce ice water, mixing until the dough forms a cohesive ball, then refrigerate for 30 minutes to rest.
- Roll out the chilled dough on a floured surface, carefully transfer to a 9-inch pie dish, crimp edges, and prick bottom with a fork.
- Blind bake the crust at 375°F for 15 minutes with pie weights, then remove weights and bake an additional 10 minutes until golden.
- For the chocolate filling, whisk together sugar, cocoa powder, cornstarch, and salt in a saucepan.
- Gradually pour in milk, whisking constantly to prevent lumps, and cook over medium heat until the mixture thickens and bubbles.
- Temper egg yolks by slowly adding hot mixture while continuously stirring, then return to the pan and cook for 2 more minutes.
- Remove from heat and fold in dark chocolate, vanilla extract, and butter until smooth and glossy.
- Pour the silky chocolate filling into the pre-baked pie crust, smoothing the top with a spatula.
- Prepare the golden meringue by whipping egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while continuing to whip until stiff, glossy peaks develop, then fold in vanilla extract.
- Spread the meringue over the chocolate filling, creating decorative peaks and swirls.
- Bake at 350°F for 10-12 minutes until the meringue turns a beautiful golden brown.
- Allow the pie to cool completely at room temperature for at least 2 hours before serving.
Notes
- Chill the butter thoroughly before mixing to ensure a flaky, tender pie crust that melts in your mouth.
- Use a pastry cutter or cold fingers to blend butter into flour, avoiding overworking the dough which can make it tough.
- Cornstarch is crucial for creating a silky smooth chocolate filling that sets perfectly without being too runny or stiff.
- Temper egg yolks carefully by adding hot mixture slowly to prevent scrambling, which maintains the filling’s luxurious texture.
- Prep Time: 30 minutes
- Cook Time: 37-39 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg