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Grandma's Cocoa Meringue Pie

Grandma's Cocoa Meringue Pie

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h
Troy Yarbrough

Troy Yarbrough

This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  4. Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.
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Reviews

Sheribelle
15

Sheribelle

12/24/2008

This is like my grandmother's with the exception that the butter was missing. I put in a couple teaspoons of butter and voila! Yes, it is thick but that simply means that the pie won't crumble. I've made the filling thinner but the pie didn't hold togeather as well as this one. I've saved the recipe and will definately use again.

DevinsMyNo.1Fan
14

DevinsMyNo.1Fan

9/28/2006

I added 2 tbl butter and a 1/2 c more milk and it turned out alright. I gave it 3 stars because of the confusion. But other then that it was not bad but I don't see myself making it again any time soon. tks anyway.

Carolyn Banta
10

Carolyn Banta

2/7/2011

I have been making this pie for years. A helpful hint: Use 3 cups milk. It works fine and still sets. You can also reduce the egg yolks to 3. Great for pudding for the kids too! Also don't forget the butter. Two tablespoons.

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