That Old Southern Chocolate Pie
Ashley Evans
There are some desserts that don’t just get baked — they remember.
This chocolate pie is one of those. The kind that cools on a windowsill while the house hums quietly, the kind where the spoon always sneaks in before it’s fully set. It’s humble and rich, soft-spoken but unforgettable.
This is the pie that showed up at Sunday dinners, funerals, celebrations, and “just because” days. The meringue is piled high like a proud little cloud, the chocolate filling silky and deep, and the crust holds it all together like a well-loved story.
If you listen close, you might hear someone in the kitchen say, “Don’t touch that yet.”
We always did anyway.
Old-Fashioned Chocolate Pie
Ingredients
Pie Filling
1 baked 9-inch pie crust
1 cup sugar
¼ cup cocoa powder
¼ cup cornstarch
¼ teaspoon salt
2½ cups whole milk
3 egg yolks (save the whites for meringue)
2 tablespoons butter
1 teaspoon vanilla extract
Meringue
3 egg whites, room temperature
¼ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla extract
How to Make It
1. Make the Chocolate Filling
In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until thick and glossy — about 8–10 minutes.
Temper the egg yolks with a little of the hot mixture, then stir them back into the pan. Cook 1–2 minutes more until silky thick. Remove from heat and stir in butter and vanilla.
Pour the warm filling into the baked pie crust.
2. Make the Meringue
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, shiny peaks appear. Beat in vanilla.
Spoon the meringue over the warm filling, spreading all the way to the edges to seal the crust. Swirl the top with the back of a spoon like little clouds caught mid-drift.
3. Bake
Bake at 350°F for 12–15 minutes, until the meringue is lightly golden.
Cool completely before slicing (this part takes patience and strong character).