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Old Fashioned Chocolate Pie with a Rich Silky Custard Filling

A silky chocolate custard filling in a flaky butter crust, topped with golden toasted meringue, chilled and sliced for a true nostalgic dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
Servings: 8 slices/people
Calories: 390
Ingredients Equipment Method

Ingredients
  

Ingredients (Crust): 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold cubed butter, 3-4 tbsp ice water
Ingredients (Filling): 1 1/2 cups sugar, 1/3 cup flour, 3 tbsp cocoa powder, 1/4 tsp salt, 2 1/2 cups whole milk, 4 egg yolks beaten, 3 tbsp butter, 1 tsp vanilla, 4oz semisweet chocolate chopped
Ingredients (Meringue): 4 egg whites room temperature, 1/4 tsp cream of tartar, 6 tbsp sugar, 1/2 tsp vanilla

Equipment

  • 1 9-inch pie dish
  • 1 Rolling Pin
  • 1 medium heavy-bottomed saucepan
  • 1  electric hand mixer or stand mixer
  • 1 rubber spatula
  • 1 pastry brush

Method
 

Make pastry dough, chill 30 minutes, blind bake at 375°F for 15 minutes.
    Whisk sugar, flour, cocoa, salt in saucepan. Add milk gradually, cook over medium heat stirring constantly until thick.
      Temper egg yolks with hot custard, return to pan, cook 2 more minutes.
        Remove from heat, stir in butter, vanilla, chopped chocolate until smooth. Pour into crust.
          Beat egg whites and cream of tartar to stiff glossy peaks. Beat in vanilla.
            Spread meringue over warm filling, seal to crust edges completely. Bake at 350°F for 12 to 15 minutes until golden.
              Cool 30 minutes then refrigerate at least 3 hours before slicing.