Grandma's Chocolate Meringue Pie Recipe
Grandma's Chocolate Meringue Pie Recipe photo by Taste of Home

Grandma's Chocolate Meringue Pie Recipe

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My grandmother served chocolate meringue pie after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, it was never less than perfect! I've been married for 22 years, and my husband and I have two daughters (18 and 15). When I was expecting for the second time, I had a craving for chocolate and baked this pie often. One morning, as Cecil was leaving the house, there was half a pie on the counter...which I quickly finished! I was so embarrassed I made another one and left just half—I wanted Cecil to think I'd had the willpower not to touch even a piece of pie. It was years before I could tell him what I'd done. How we've laughed about it since!
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 8 servings


  • 3/4 cup sugar
  • 5 tablespoons baking cocoa
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 pie shell (9 inches), baked
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 serving (1 piece) equals 317 calories, 11 g fat (5 g saturated fat), 93 mg cholesterol, 227 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden. Yield: 8 servings.
Originally published as Grandma's Chocolate Meringue Pie in Country Woman May/June 1991, p29

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Reviewed Dec. 26, 2015

"This pie tasted fine; however, it looked terrible. The merengue was flat and there was a lot of weeping on top. Obviously the directions need improvement."

Reviewed Jul. 5, 2015

"This is a nice basic recipe for chocolate pie. It has a good, old fashioned taste and appearance and turns out just the way my grandmother made it!"

Reviewed Dec. 17, 2014

"I made two chocolate pies today with no problems , but I noticed that after they had sat for a while there was a lot of sweat forming , I didn't know what to do about this . I wonder if refrigeration would help ?"

Reviewed Oct. 14, 2014

"very easy to make. ....the pie I made using this recipe was AWESOME:))"

Reviewed Aug. 23, 2013

"EASY and delicious !"

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