Chocolate Pie

Recipe by Starrynews
READY IN: 1hr 5mins
YIELD: 1 pie


  • 1
    (9 ounce) deep dish pie shells
  • 4
    (1 ounce) unsweetened chocolate squares (Baker's)
  • 1
    cup sugar, plus
  • 4
    tablespoons sugar
  • 3
    tablespoons cornstarch
  • 1
    tablespoon flour
  • 2
    cups whole milk
  • 1
    tablespoon vanilla extract


  • Bake pie crust as directed on wrapper. Preheat oven to 400 degrees. Combine sugar, corn starch, and flour and set aside. Separate eggs and reserve whites in a small metal bowl.
  • Melt chocolate in a large pot over low heat. Pour milk into a microwaveable container and gradually warm it through (30 seconds at time, stirring in between).
  • Add the milk to chocolate and begin heating on high, stirring constantly. Stir yolks thoroughly then gradually add to chocolate and milk mixture. Drizzle the yolks in slowly, in a long thin strand, and stir continuously to help prevent them from clumping up.
  • Slowly add sugar, corn starch and flour mixture to the pot; stir continually. Adjust heat to medium while stirring. Stop stirring when mixture thickens up, and pour into pie crust.
  • Make the meringue in a small metal bowl: Beat egg whites until stiff (little peaks should form when beaters are pulled out of the mixture). A non-metal bowl can be used, but it will take longer and won't be as fluffy (but still delicious!).
  • Add 2 T sugar and beat. Add last 2 T sugar and beat again. Don't overbeat, or the meringue will weep after baking. It should still form nice peaks when beaters are pulled out.
  • Add vanilla extract and mix with a spoon. Spoon meringue onto the top of the pie.
  • Bake until meringue turns brown on top and edges, about 5-10 minutes.