Home-style like Mama’s

My mom has made chocolate pies like this one all my life. I never baked one myself until today when my friend, Eddie Hostetler, asked me to give him a hand. Here’s how you can make your very own rich, chocolate meringue pie in three easy steps.

If you are in doubt when following this recipe, use a scale and go with the metric weights given.

Part I: The Piecrust


  • 1 cup (125g) all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup (65g) Crisco vegetable shortening (or coconut oil, or lard)
  • 3 to 4 Tablespoons (40–60 ml) ice water


  1. Preheat the oven to 400℉ (204℃).
  2. Combine the flour and salt in a stainless steel mixing bowl and sift with a wire whisk.
  3. Cut the shortening into the flour mixture with a pastry blender.
  4. Gradually sprinkle the mixture with ice water and mix with a rubber spatula.
  5. Work the dough into a ball and roll it out onto a lightly floured surface until it is about ⅛ inch (3-ish mm) in thickness.
  6. Place the dough in a 9 inch (23 cm) pan.
  7. Prick the bottom and sides of the dough with a fork and par-bake for 9 minutes until golden brown.
  8. Reduce the oven to 325℉ (163℃) and set the partially baked crust aside to cool.
from top-left to bottom-right: 1. cutting together the ingredients, 2. the correct “pebble” size crumb, 3. rolling out the dough, 4. pricked crust, 5. the finished par-baked crust | images copyright © 2019, the author

Part II: The Filling


  • 1 cup (198g) granulated sugar
  • ¼ cup plus a bit more* (35g) cornstarch
  • ¼ cup (25g) Penzey’s Natural High-Fat Cocoa powder
  • ¼ teaspoon (5.7g) salt
  • 1½ cups (355ml) whole milk
  • ½ cup (118ml) evaporated milk
  • 5 egg yolks, beaten
  • 2 Tablespoons (28g) butter
  • 1 Tablespoon (15ml) Penzey’s Mexican Vanilla Extract

*about a teaspoon


  1. Combine the dry ingredients in a medium-heavy saucepan.
  2. Have the beaten egg yolks, butter, and vanilla flavoring measured and at-the-ready near your stove top.
  3. Over medium-high heat, stir in both kinds of milk and continue stirring steadily until the mixture comes to a boil. Continue whisking for one (1) additional minute.
  4. Remove the mixture from the heat and add a couple of spoons-full of the filling to the the beaten eggs and stir to temper the eggs. Add an additional amount of the mixture (approximately 25%) and continue stirring to temper the yolks.
  5. Stir the tempered egg/filling mixture back into the saucepan and whisk well, over heat, for three (3) additional minutes.
  6. Remove the filling from the heat and whisk in the the vanilla extract and butter.
  7. Cover and set aside while you prepare the meringue.

Part III: The Meringue, Assembly & Final Bake



  1. In your electric stand mixer, beat the egg whites and cream of tartar on high speed and gradually add-in the sugar until stiff peaks form. See photo below for an example of appropriately stiff peaks.
  2. Pour the chocolate filling into the pie shell and even things out.
  3. Top with the meringue, carefully sealing the edges of the pie.
  4. Working with a rubber or offset spatula, create many small peaks in the meringue. This makes for an attractive texture in the finished pie.
  5. Bake at 325℉ (163℃) for about 20 minutes until the meringue is golden brown.
  6. Cool before serving. Cover and store in the refrigerator.
  7. Enjoy!
top-left to bottom-right: 1. beat until the egg white mixture forms stiff peaks, 2. fill the partially baked shell with the chocolate mixture, 3. cover with meringue, 4. lots of tiny peaks make for an interesting pie texture | images copyright © 2019, the author

Juxtaposeur, technical analyst, process engineer, poet wordsmith, INTJ, Anansi, MBTI certified practitioner & team-builder, certifiable fabulist & Uppity Queer™

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store