SWEET CHOCOLATE PIE
This Sweet Chocolate Pie is one of our most popular recipes. Rich chocolate topped with a delicious meringue and always a hit!
If you love this pie you will also want to check out this delicious Chocolate Chess Pie. It’s so easy to make and the texture and taste are great!
WHY WE LOVE THIS RECIPE
This old-fashioned sweet chocolate pie with meringue is a classic for a reason. These old recipes like this are just delicious and stand the test of time, which is one of the many reasons why we love it. Any gathering we have ever taken it to, we have always come home with an empty pan.
SWAPS & ADDITIONS
Many people will make this without the meringue and just add cool whip. So you can swap that out if you like. You can also leave the meringue off altogether and just have a basic chocolate pie.
This pie is delicious!!
It is the first chocolate cream pie that I have ever made that isn’t runny, this one is the perfect consistency!!!! I’m 74 and wish I had found this recipe much sooner!
⭐TIP
Once this pie is done, do not put it in a warm area; the meringue will wilt. Made that mistake last year, set it on the table where a vent was above, and the heat from the vent wilted the meringue.
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OTHER DELICIOUS RECIPES
Sweet Chocolate Pie
Video
Ingredients
- 1 9 inch deep dish pie crust, baked
- 1 1/2 cups sugar
- 5 tablespoons cocoa
- 4 tablespoons all-purpose flour
- 1 12 ounce can evaporated milk
- 4 egg yolks
- 2 teaspoons vanilla flavoring
- 4 tablespoons butter or 1/2 stick
Meringue for chocolate pie.
- 4 egg whites
- 2 tablespoons sugar
Instructions
- Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens
- Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.
Meringue Instructions
- Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way.
Notes
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I have made Chocolate & Butterscotch Meringue pies for many years. I always had trouble with the meringue turning to liquid as evidenced by the clear, sweet syrup in the pie dish after cutting it. I found a foolproof way to stop all of that and thought others might find it useful, too!
2 T sugar
1 T cornstarch
1/2c water
Place in small sauce pot and cook over med heat till thickened & clear looking. Set aside to cool – place Saran wrap on surface to prevent a skin from forming.
Best 4 egg whites till foamy. Add a pinch of salt & 1/2 tsp vanilla. Beat till soft peaks stage, then add cooked cornstarch mixture. Beat till stiff peaks. Lop onto pie, seal to crust, then pull peaks up & bake @ 400 for 10-15 min. Cool completely. Meringue won’t “run” and make sugar-water in bottom of pie plate.
Hey! I tried twice to make this and the chocolate came out lumpy/gritty. I can’t figure out what i did wrong. any ideas?
I would think it wasnt cooked long enough for the sugar to full disolve? Did it thicken? Or it got too hot too quickly and the eggs cooked too fast.
Thought you would want to know. When I search your website for Choclate Pie it tells me “Not Found” Since I usually print the recipe whenI make it I knew it was there.
A wide TSLC Choclate Pie search and it pops right up.
Don’t know.
By the way It’s a wonderful recipe. This week I have made both your Butter Scotch and Peanut Butter Pies, which are wonderful.
I dont know, must have just been a glitch because it came right up.
Made three for Christmas and they were PERFECT!! This recipe is my all time favorite. It never fails. My family loooks forward to these pies every year! Thanks southern ladies!!
You’re so welcome! This is a classic for a reason!! We have loved this one for many many years.
This pie sounded so delicious I decided to make it for Christmas. However was disappointed that the pies didn’t set and were runny. I made two pies – one with meringue one without. The only thing g that turned out was the meringue. I didn’t deviate from the recipe so not sure what went wrong.
If they were runny, you didn’t cook the mixture long enough for it to thicken. You have to cook it until it is thick.
Thanks Anne – I’m going to try this again. I did cook it for almost 20 minutes the 1st time.
You may need to turn the heat up a little and it may cook faster, but all stovetops vary and there is no “exact” time. We try to give an estimate but just keep going until it thickens up. I think you will love it, if you can get it right!
Loved all the recipes today. Thanks. Just in time for the holiday weekend. It will be fun to cook.
This pie is delicious!! It is the first chocolate cream pie that I have ever made that isn’t runny, this one is the perfect consistency!!!! I’m 74 and wish I had found this recipe much sooner!
We are so thrilled to hear this was a hit! We have loved this pie for many many years.
Just made the pie. Turned out great. I dislike meringue greatly so made sweetened whipped cream. I could eat the whole pie but won’t. I’ll share!
YAY!! So glad it was a hit!!
What do you think about doubling the recipe and putting it in a 9×13 pan. So i’d even make the pie crust to fit the 9×13 pan. Cooking time adjustment you think? More then likely I’ll use whipping cream on top. It looks so good I just want one big pan of the pie:)
Gosh I just don’t know, but if you give it a try, please let me know how it turns out!
Made this pie for Easter. It was very easy to make and was a big hit with my company.
YAY!! So glad it was a hit!
Do you ever do your filling in the microwave?
No I have never done that.
How do you make meringue?
It clearly tells you in the recipe how to make the meringue.
Really don’t like meringue but this pie awesome with whip cream. Brings a smile to my face!
Just like my Mama use to make every holiday season … I cried when I had my first bite … brought back so many wonderful memories
Oh gosh! I am so glad it brought back wonderful memories!
Just made this pie this morning turned out great can’t wait to cut it and have a slice
If I don’t use marine do I still make it for 10 minutes in the oven
Best chocolate pie I’ve ever made!
Just made this chocolate pie for my wife’s birthday. All turned out good, except the filling was not set. Are the flour measurments level tablespoons or rounded or heaping? Maybe I didn’t cook it enough. Thoughts? Loved the flavor!
More than likely it wasnt cooked long enough. It’s tricky to know when, but that is when it thickens and will get thick enough to set. Glad you enjoyed the taste!
Mike, I just tried this for the first time and I thought it would never thicken! I used level measurements. I was determined to not quit and suddenly, it got very thick and I knew it was ready. Try it again.
So glad to have goind this recipe it was a big hit and delicious. I used the Hershey special dark chocolate.
Thak you!
when I cut the pie it was water between the meringue and filling
. What did I do wrong
Sometimes, if the pie filling has become too cool before you add the meringue it will cause condensation between the filling and meringue. This is all I can think of Sara.
Do I serve right after or should I put it in the fridge
You can do either, it’s up to you. Thanks!
This recipe has made me a pie baking queen!! Everyone requests this chocolate pie for holidays, birthdays, what have you. I like mine thick so I always cook a bit longer. Thank you for sharing!
That is wonderful! So glad!!
This pie is amazing! Thank you!
Is there a way to keep the liquid from forming in the pie? The pie and meringue and pie looked and tasted great but it had lots of clear liquid once I cut it.
I don’t know why you would have any liquid in the pie. I have not ever had this issue, Donna.
It’s called weeping, has to do with the meringue not being right….. meringue can be tricky.
Made the chololate pies and it was wonderful thank you
So glad you enjoyed them! Thank you for letting me know. Have a wonderful week.
Oh my goodness..I lost this recipe year’s ago and have searched and searched trying to find it. This was my husband’s favorite pie, unfortunately he has since passed on, but I will make it for my grandson and I’m sure it will become his favorite. Thank you so very much, you will never know how happy this one little recipe has made me. God bless you
Paula, I am so glad you found the recipe. Thank you for sharing your excitement with me, it’s comments like yours that makes the hard work worth it. Enjoy the pie.
I just found your website! I can’t wait to try your recipes!
I cooked this on the stove top for almost 20 minutes but it never got thick. I thought it might thicken when it got cool but it was still soupy. After it cooled, I put the meringue on it and put it in the oven. After it cooled again, it was still soupy so I put it in the fridge overnight. It was still very soupy.
I still ate it and it was the best chocolate soup I’ve ever had. I’ll have to try it again. No idea what I did wrong.
Does this thicken when cool or cook until thick
Cook until thickens but you can still pour it into shell. It will continue to thicken.
This is a perfect Chocolate Pie just like my grandmother use to make for me. It brought back so many good memories. Thanks for sharing.
Love your recipe
My grandmother use to make this for me. No one makes it this way anymore. They always top it with whipped cream….
This is close to the pies I have been making for years. I started making these in my early 20’s and I will be 50 in sept. The difference is only 1 cup of sugar and 1 cup of regular milk. 2 tbsp of both flour and cocoa and 3 egg yolks. I don’t put butter in mine but do glaze crust with some egg whites before I bake them. I call them my Aunt Ree’s Cholocate Pies. They go so fast I make two at a time.
I made an old fashioned pie like this but think mine calls for 3 TBS of cocoa, 1 cup of sugar and only use three eggs. Think it calls for 2 cups of milk but always use the 12 oz. can and just add enough milk to make 2 cups.
I just made this pie for my husband for Valentines. I haven’t cut into it yet, but tasted the filling and I can’t tell you how good…no, great this pie is!!! This is the recipe I’ve been looking for for years. This taste like the old-timey chocolate pie that my grandmother made!! Thank you for the recipe!
Thank you Debbie! So happy you like the pie. Happy Valentine’s Day to you and hubby.
Great memories!
I’m 81 years old and this is just like my recipe except I use 2 tablespoons sugar for each egg white I have for the meringue. I’m sure they are all good though. I love the meringue but the grandkids hate it. I tell them to just take it off!!! Cool whip is very good on it, too. You won’t believe this, but I don’t like chocolate. Never have but it’s my family’s favorite..
how could i make a different flavor ? i love the chocolate ,,but wana try different flavors
You would have to leave out the chocolate and add coconut for a coconut pie but add it after the pudding had cooked.
You are not asking me, I don’t think. But my Mom makes banana pudding with this recipe, by omitting the cocoa.
This is my Mammaw’s pie! She made it every Christmas, and I never got the recipe until now. Thank you SO much, my relatives will be just as thrilled as me to have chocolate pie again!
my mother used to make chocolate pie and occasionally she would add a cup of coconut to it for something different. Delicious
This is a perfect old-fashioned chocolate pie. Many have eaten only a silk version and might think this texture is pasty but it’s a true chocolate pie as made by home cooks for years. Thank you for the recipe and photos.
It is just like my mom made when I was a little girl loved it!! now I make it all the time for my family ~ thanks ncgal
can you use the whole egg if you dont want meringue
I have never tried it using the whole egg because I always put meringue on mine.
Oh my goodness! I just made this. First time ever making a homemade one. It is awesome.
So happy you enjoyed this recipe and your first experience making a homemade pie was a good one. Thank you for letting me know and have a great week.
Just made your pie! It’s fabulous! I added a little more sugar and some cream of tartar and a dash of vanilla to the meringue! I don’t thnk this pie will last the day! Thanks so much for sharing!
Made this last night,, it was awesome!!!!!! and so easy.
maybe a silly question but do refrigerate the pie?
yummy
I only use three eggs.
I made this over the weekend as a treat for my son-in-law. He has fond memories of his Grandmother making chocolate pie. He didn’t really say much, but I did see his eyes roll back and then he went and got a second piece. When my daughter got a piece he reminded her that it was his pie!!! I will say it was sinfully good!!! This will definitely be a church pot-luck item!!
i wonder if you could make this and leave out the cocoa and add lemon extract for a lemon pie. im needing a recipe with just the lemon extract like my late mom used to make
I don’t think that would work.
Can anyone tell me the best way to seperate the white and the yolk of an egg? Thank you in advance.
Hi Gary, You can buy an egg separator at Walmart or you can crack the egg and pour it back and forth between the two pieces of shell and the yolk will stay in the shell and you can catch the white in a dish or something. This is how I do it.
Carefully through your fingers, thoroughly clean, of course. Move the yolk back toward your palm a little. We also cracked the egg in half and poured it back and forth until the white was gone. You can also buy gadgets.
Made this Sunday. OMG – delish! Kids love it, we opted to make it without the meringue. We also used a chocolate graham cracker crust.
I made this over the weekend. Turned out good but I think I will try it with less cocoa. It was a little to chocolatey for me. May go with 2 to 3 T. cocoa next time. Thanks for the recipe!
Looks good enough to eat…\./
can’,t wait to try the recipe.sounds delicious
It looks great! I have lost forever the recipe that has baker’s chocolate melted with the butter to make this type of pie. Weighed a ton when done but OMG! I will try this one because it looks yummy, but if you or anyone runs across the other recipe, I would so appreciate the help!
I think the one you want is in the old Better Homes & Gardens cookbook. It also could be on allrecipes.com. If you don’t find it message me on FB.
This is just like my grandmothers recipe but she cooked it in a double boiler which is what I do too. You don’t have to worry about it burning as much.
Yum. Looks like what my momma used to make! I haven’t made one in years now.
Thanks for the wonderful old-fashioned recipe
Judy, I love chocolate pie. I made it but I did something wrong. It taste good but it had a paste texture to it.
Hi Sherry, I can’t imagine what you could have done to it. Maybe, you cooked it too long. It usually turns out good for me every time. Never has failed once.
Sherry, maybe you should have added a little more milk. My experience with it being like paste is it just needs a little more milk and cook until the right consistency. Maybe a 1/4 cup more milk.
Oh my…does this bring back memories! yummmmmmmm!
So this is going to sound dumb, but if you don’t do the meringue, you don’t put it in the oven, right?
That’s right Kathy. You don’t have to cook it if you don’t do the meringue. You should cook your pie shell before adding the pie mixture though. Hope you like the pie.
Judy, I’ve started cooking pudding in the microwave. (I hear a rumble from every great cook in history rolling in their graves!) I mix everything in a large microwavable bowl, and cook on high for two-minute intervals, stirring in between each. It takes about eight minutes, and I love it b/c I’ve not been standing in front of the stove for 20 minutes stirring, stirring, stirring. Give it a try. 🙂
Susan, I sure will try it. Sounds like a good idea to me.
I could do without the calf slobbers – but that’s okay, Dad can eat them. 🙂 Brings back some early memories!
I had forgotten that my dad called meringue that! Thanks for the memory.
Love it – It’s an old family fave of ours. Love, Cindy
Love it! One of our family faves! Love, Cindy
Great chocolate pie recipe. Diet or not, I am cooking this!
That looks just like my grandmother’s way of making chocolate pie! (And I love Lora Brody, too.)
Mine too! That’s just what I was thinking!