Best 7 Grannys Chocolate Meringue Pie Recipes

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Granny's chocolate meringue pie is a classic dessert that is sure to please any crowd. With its creamy chocolate filling and fluffy meringue topping, it is a decadent and delicious treat that is perfect for any occasion. Variations of this pie date back to the late 1800s. While it's uncertain how it got its name, one thing everyone can agree on is how delicious it is. If you're looking for a sweet and impressive dessert to make, granny's chocolate meringue pie is the perfect choice. This article will provide you with the best recipe to create this delightful pie, so you can enjoy its timeless flavors in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE MERINGUE PIE



Chocolate Meringue Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup solid vegetable shortening
3 to 4 tablespoons ice water
3 egg yolks
1 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk, scalded
2 square (1-ounce each) unsweetened chocolate, chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
8 tablespoons sugar
1/3 cup water
Pinch salt
3 egg whites

Steps:

  • Make the crust:
  • In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
  • Make the filling:
  • In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
  • Make the meringue:
  • Preheat the oven to 350 degrees F.
  • In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

GRANNY'S CHOCOLATE CREAM PIE



Granny's Chocolate Cream Pie image

Make and share this Granny's Chocolate Cream Pie recipe from Food.com.

Provided by debbies dishes

Categories     Dessert

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

3 egg yolks, beaten
1 cup sugar
1/4 cup plain flour
2 cups milk
4 tablespoons cocoa, heaping
1 teaspoon vanilla
2 tablespoons butter
1 pie shell, baked
3 egg whites
1/4 teaspoon cream of tartar
8 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Combine sugar, flour and cocoa in saucepan.
  • Stir in milk and cook over medium heat until thick.
  • Remove from heat and temper in egg yolks.
  • Return to heat and simmer 2 more minutes.
  • Remove from heat and stir in butter and vanilla.
  • Pour into baked pie shell.
  • Top with meringue.
  • Bake 400 degree oven for 10 minutes until lightly brown.
  • Chill.
  • Merinque:.
  • Beat egg whites and cream tartar until frothy.
  • Beat in sugar and vanilla until stiff peaks form.
  • Spoon on top of custard.

GRANDMAS CHOCOLATE MERINGUE PIE RECIPE - (4.5/5)



Grandmas Chocolate Meringue Pie Recipe - (4.5/5) image

Provided by Vickspd

Number Of Ingredients 12

MERINGUE:
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden. Yield: 8 servings.

GRANDMA THELMA'S CHOCOLATE MERINGUE PIE



Grandma Thelma's Chocolate Meringue Pie image

I got this from my grandmother-in-law. She has had this recipe for a long time and everyone raves about them.

Provided by Beachbunnymom

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 13

6 tablespoons cocoa powder
1 cup sugar
5 tablespoons flour
5 tablespoons cornstarch
2 1/2 cups milk
3 egg yolks
1 tablespoon butter
2 teaspoons vanilla
1 (9 inch) pie crusts, baked
1/2 teaspoon cream of tartar
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla

Steps:

  • In a saucepan, mix together cocoa, sugar, flour, cornstarch.
  • Slowly mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low. Cook about 2 more minutes while stirring occasionally. Remove pan from heat.
  • Stir about one cup of the hot filling into the egg yolks then mix it back into the hot filling.
  • Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes.
  • Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 351.8, Fat 11.6, SaturatedFat 5.2, Cholesterol 85.3, Sodium 174.4, Carbohydrate 56.9, Fiber 1.7, Sugar 35.5, Protein 6.8

GRANDMA'S COCOA MERINGUE PIE



Grandma's Cocoa Meringue Pie image

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.

Provided by Troy Yarbrough

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup white sugar
½ teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
4 egg whites
¼ cup white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • 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.
  • 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.
  • Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g

Tips:

  • For the best results, use high-quality chocolate that contains at least 70% cocoa solids.
  • Make sure the egg whites are at room temperature before whipping them.
  • Beat the egg whites until they are stiff peaks, but not dry.
  • Fold the meringue into the chocolate mixture gently, using a spatula.
  • Bake the pie at a low temperature for a long time to prevent the meringue from cracking.
  • Let the pie cool completely before serving.

Conclusion:

Granny's Chocolate Meringue Pie is a classic dessert that is sure to please everyone. With its rich chocolate filling and fluffy meringue topping, it's the perfect pie for any occasion.

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