grandmas-cocoa-meringue-pie

Grandma's Cocoa Meringue Pie

9 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h
Troy Yarbrough
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch deep dish pie

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.

Share It

Reviews (9)

Rate This Recipe
Sheribelle
15

Sheribelle

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

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
9

Carolyn Banta

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.

More Reviews

Similar Recipes

Coconut Cream Pie IV
(102)

Coconut Cream Pie IV

Mom's Chocolate Meringue Pie
(52)

Mom's Chocolate Meringue Pie

Chocolate Meringue Pie
(50)

Chocolate Meringue Pie

Old Fashioned Caramel Pie
(11)

Old Fashioned Caramel Pie

Lemon Meringue Pie II
(9)

Lemon Meringue Pie II

Butterscotch Pie II
(10)

Butterscotch Pie II

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raisin Amber Pie

>

next recipe:

Chocolate Meringue Pie