Grandma's Chocolate Meringue Pie Recipe
- 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
- 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.
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.
Reviews for Grandma's Chocolate Meringue Pie
"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."
"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!"
"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 ?"
"very easy to make. ....the pie I made using this recipe was AWESOME:))"
"EASY and delicious !"
"Like other users said, this pie will begin to sweat a little and leave some liquid on top of the chocolate pudding layer...however it was still delicious! I added a small amount of cold, pre-made espresso to the pudding during the first boiling stage and it turned out great! Enhanced the flavor of the chocolate. The meringue compliments it by adding a marshmallow-y flavor. Made it on my boyfriend's birthday and he also found it to be tasty."
"Today I had to make a dessert for dinner and my pantry was running extremely low on ingredients. I searched Taste of Home on line for a dessert I could make. I came up with this wonderful pie. My husband loved it. He said it taste like the pie his mom made when he was a boy. I will add this to my favorite recipes."
"Easy & very delicious. Since my husband was asking when he could have a slice, I'm glad that the pie set pretty quickly. Yum!"
"I made it today for Thanksgiving at my relatives, the whole thing was gone by the time I left. The meringue wept a little but it still looked and tasted awesome!!! I followed the directions from a previous comment and baked the crust for only 10 mins and then added the chocolate filling and baked for 30 mins. then added the meringue and finished cooking for 12 mins. Turned out GREAT. I have to make another one for my family tomorrow. GREAT RECIPE!!!!!"
""Liquid" appears in this pie several hours after baking. It totally ruins the crust and leaks all over. The meringue & chocolate taste great, but the presentation is bad... nothing like what appears in the photo. I made one and in a few hours noticed the *liquid*. Made another and it looked great before bed, but was swimming when I got up the next morning."
"I made this pie last night and I agree, you could sip it with a straw. This is my mom's favorite pie of all times and I want to make it for her birthday this year. So, this morning I made another one. First, I baked the frozen pie shell for about 10 minutes on 350. Then, I filled the pie with the chocolate filling. I then baked it on 350 for about 35-40 minutes without the meringue on top. (Their suggestion of cooking for 15 minutes left the pie way too runny.) The extra cooking time was perfect. While it was cooking I made the meringue to which I added 1/2 tsp of cream of tartar instead of the 1/4. It made it stand up taller, but I also had to add more sugar to take out the bitterness of the cream of tartar. It looked amazing, did not run after I cut it, and was delicious. I will always remember to cook the chocolate filling by itself for about 30-45 minutes. Try cooking it longer without the meringue on top. I think you'll see that you won't be able to sip it with a straw. I haven't gotten it to taste just like grandma's yet, but with more practice I'm sure it will."
"Delicious! This is a pie that is best the day of, especially while still warm. I store it in the fridge with no problems."
"i made 2 pies day before easter stored in fridge,the meringue stayed stiff but crust got soggy and filling way too stiff, was not good.Maybe it should not be refridgerated."
"i just made this pie and i need to know how to store it. can somebody help me please."
"To prevent cornstarch-thickened sauces from thinning - stir gently and cook for no more than 1 minute over medium heat after the sauce has thickened. Any longer and the starch cells are apt to rapture. Also avoid licking the spoon. Enzymes in your saliva can break down a mixture thickened with cornstarch. If you need to lick the spoon, do not put it back into the mixture. "
"Don;t know what I did wrong but you could drink this with a straw. It was thick when I cooked it ?????? Anyone know what happened? "