Chocolate Meringue Pie

Chocolate Meringue Pie

Chocolate Meringue Pie

My Grandmother, Edith Sims, was a great cook and pie maker.  I remember watching her roll out the crust and assemble the filling many times as a child. In fact, she made them so frequently that she could have one in the oven faster than you could drive to town and buy one. When visiting Grandpa and Grandma Sims, I looked forward to her meals which were always followed by some delicious dessert…many times one of her “scratch” pies.

In fact, I always wanted a second piece but rarely got one because a 9 inch pie was only enough for one slice per person. When I got older, my mother showed me how to make them. Now, I often take the “cooks privilege”  and have a second slice….with a cup of coffee at breakfast.  But …..SSSHHHH…don’t tell anyone.  LOL!

Chocolate Meringue Pie (adaptation from Betty Crocker)

By Leann Albrecht

In a sauce pan add the following ingredients.

3/4 cup sugar ( I use brown sugar – make sure it’s a “packed”  3/4/cup)

1/3 cup unbleached flour OR 4 tablespoons of cornstarch

1/4 teaspoon salt

3 tablespoons unsweetened Hershey’s Cocoa powder

Using flat side of a large spoon, in a sweeping motion, press the dry ingredients against the side of the pan until all the lumps are gone and they are smooth.

Then gradually add milk and stir until it is completely mixed:

3 cups of milk

Continuously stir over medium heat until thick and bubbly. Remove from heat.

Separate 4 eggs.

With fork whip egg yolks together. To temper the egg mixture, gradually add 1 cup of custard into the egg yolks. Stir continually so the hot liquid does not cook the eggs. Then add the egg mixture back into the sauce pan and return to medium heat. Stir continually another 2 minutes.

Remove from heat and add:

3 tablespoons butter

1 1/2 teaspoon vanilla

Pour into baked pie crust. Then top with meringue.


Make sure the egg whites are room temperature and pour into mixer then beat at high speed.

4 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

When peaks have formed, reduce mixing speed to medium and gradually add:

4 tablespoons of white sugar

With a large spatula, dollop the meringue on top of pie then gently work it to the edges, completely covering the pie. Bake at 350 degrees or until the meringue is lightly browned – about 10-12 minutes.

(Tip for meringue) Make sure the egg whites are room temperature before whipping them – make sure there is not even a tiny bit of yolk in the egg white – do not over whip the egg whites.  When they become stiff add the sugar and blend then stop whipping.

Let cool, then serve.


Even though my Grandmother rolled out her pie crusts, I prefer this simpler recipe.




  1. I guess I can’t blame you. Chicken Soup IS good (and I was looking forward to reading the recipe); but, Chocolate Meringue Pie is soooooooooo muuuuuuuuuuuuch betterrrrrrrrr!

    You realize how difficult this is, don’t you? I JUST got over thoughts and dreams of last month’s Coconut Cream Pie. 🙂

    I AM losing weight. Whether it’s enough to counteract the effects of both pies remains to be seen. Nonetheless, I look forward to the “experiment.” If it turns out well, I’ll let you know . . .

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