A rich, smooth chocolate custard filling baked in a flaky pie crust, topped with a light and airy golden meringue.
Ingredients:
For the Pie Crust (9-inch):
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup cold vegetable shortening, cut into small cubes
- 4-6 tablespoons ice water
For the Chocolate Filling:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Golden Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Pie Crust:
- In a medium bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork.
- Preheat oven to 375°F (190°C).
- Bake the pie crust for 15-20 minutes, or until lightly golden. Let it cool completely.
2. Prepare the Chocolate Filling:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot chocolate mixture to temper the yolks.
- Pour the tempered yolks into the saucepan and cook, stirring constantly, for 1-2 minutes, or until the filling is thick and smooth.
- Remove from heat and stir in the butter and vanilla extract until melted and combined.
- Pour the chocolate filling into the cooled pie crust.
- Let the pie cool while you prepare the meringue.
3. Prepare the Golden Meringue:
- In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
- Stir in the vanilla extract.
- Spread the meringue evenly over the cooled chocolate filling, ensuring it reaches the edges of the crust to seal it.
- Preheat oven to 350°F (175°C).
- Bake the pie for 12-15 minutes, or until the meringue is golden brown.
- Let the pie cool completely before serving.
Tips for Success:
- Use cold ingredients for the pie crust for a flaky texture.
- Temper the egg yolks for a smooth, lump-free filling.
- Ensure your mixing bowl and beaters are clean and grease-free for a stable meringue.
- For a deeper golden meringue, broil the pie for the last 1-2 minutes of baking, watching closely to prevent burning.
- Allow the pie to fully cool before slicing, so the filling sets properly.
Enjoy your delicious Old Fashioned Chocolate Pie with Golden Meringue!