Southern Chocolate Meringue Pie

Sometimes I do sinful food things on the weekends. Sometimes that means a deep fryer is involved. Sometimes that means a lot of chocolate is involved. It’s really healthy either way. The oil lubricates your muscles and chocolate makes you happy. So, the world appreciates when I am happy and well fed. This recipe is by far, amazing. I’m pretty sure it’s from some Southern Baptist Pot Luck cookbook monstrosity that is buried in some box in my parent’s attic. It’s probably covered in dust and good memories. No big deal.

Pretty much any holiday or major family event, this pie held a strong place on our table. Along with the coconut version (recipe soon). Why did those come together? Not sure. Couldn’t tell you. I could, however, tell you that they were both eaten. Always. Hard.

So, if you’re ready, make this and prepare to learn what it means to live.

Southern Chocolate Meringue Pie

Southern Chocolate Meringue Pie

2 Cups Milk

1 ½ Cups Granulated Sugar

5 Tablespoons Flour

2½ Tablespoons Cocoa Powder

½ Stick Butter

3 Eggs

1 Tablespoon Vanilla


3 Egg Whites

4 Tablespoons Granulated Sugar

½ Teaspoon Cream of Tarter

Start by warming the milk, sugar, cocoa and flour over medium heat in a large saucepan. Whisk them together so there are no lumps and let it get bubbly.

This is where it gets a tad bit stressful but don’t fear. Adding your eggs one at a time, get ready to stir fast and feverish. If you don’t, the eggs will cook and that will be completely unsexual. Sometimes it’s good to have a buddy helping through this part.

Keep stirring until the mixture has thickened to “pudding” status and add the butter and vanilla. Stir it through so the butter is totally melted and tantalizing. Pour it into a pre-cooked pie crust. For this recipe, I really just get the frozen ones that you bake first. It’s just so easy so, I don't feel guilty one bit.

Next, start making the meringue. This part never ceases to amaze me. Separate the whites from the yolk and make sure you get as much of the other white pieces out of the clear yolk (if that makes sense). If you have any of the left over chunks, it doesn’t fluff right. Done it before. Not sexy.

If you have a stand mixer, pour them in your bowl and mix with the whisk attachment on medium-high. Once it starts getting firm and foamy, add your sugar and tarter. If you do this too soon, it won’t form the meringue as quickly.

Keep whipping until it forms “peaks” in your bowl. Spoon it out over your chocolate mixture to make sure all the chocolate is covered.

Bake at 375 degrees until the meringue has a lightly toasted appearance. About 20-25 minutes.

So good and so southernly delicious!