About Brenda Gantt’s Chocolate Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have won her millions of followers. She is known for homestyle dishes passed down through her family, from biscuits and chocolate gravy to casseroles and pies. You can read more of her background in our stories and keep up with the latest in our news section.
A chocolate pie like this one is a staple of the Southern dessert table. The filling is a stovetop custard, thickened with cornstarch and enriched with egg yolks and butter, so it turns out silky and sliceable. The meringue on top is whipped from the leftover egg whites, which keeps the recipe frugal and the pie light after a big meal.
Chocolate meringue pie is a favorite at Sunday dinners, church suppers, and holiday tables because it uses simple pantry ingredients and can be made ahead of the meal. If you are building a full menu, browse our recipes, our breakfast ideas for the morning after, and our cooking tips for pie-making help.
Watch How It’s Made
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Brenda Gantt Chocolate Pie Recipe
Ingredients
Crust
Chocolate Filling
Meringue
Kitchen Tools Needed
- Medium saucepan
- Whisk
- Electric hand or stand mixer
- 9-inch pie plate
- Measuring cups & spoons
See our kitchen guides for help choosing a saucepan, pie plate, and mixer.
Instructions
- Preheat and prepare the crust. Preheat the oven to 350°F (175°C). Bake the pie crust according to the package directions and let it cool.
- Combine the dry ingredients. In a medium saucepan, whisk together 1 cup sugar, the cocoa, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook the filling. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from the heat.
- Temper the egg yolks. Whisk the yolks in a bowl. Slowly whisk in about ½ cup of the hot filling, then pour the yolk mixture back into the saucepan. Cook over low heat for 1 to 2 minutes, whisking constantly. Remove from the heat and stir in the butter and vanilla.
- Fill the crust. Pour the hot filling into the cooled baked crust and spread it evenly. Keep it warm while you make the meringue.
- Make the meringue. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add ½ cup sugar and beat until stiff, glossy peaks form. Spread over the hot filling, sealing the meringue to the edge of the crust.
- Bake the meringue. Bake for 12 to 15 minutes, until the meringue is golden brown.
- Cool and serve. Cool the pie at room temperature for 1 hour, then refrigerate for at least 2 hours until set. Slice with a wet knife and serve.
Chilling time is not included in the total. Plan on at least 3 hours from oven to serving so the filling can set for clean slices.
Nutrition Facts
| Calories | 370 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 56 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 240 mg |
| Sugar | 40 g |
This is a dessert and is best enjoyed in moderation. Nutrition values are estimates and are not a substitute for professional dietary advice.
Good to Know
Calcium from Milk
The milk and butter in the filling contribute some calcium, which supports bone health.
Protein from Eggs
The egg yolks and whites add a little protein, so a slice is more filling than a plain sugary treat.
Real Cocoa Flavor
Unsweetened cocoa gives deep chocolate flavor and contains naturally occurring antioxidant compounds called flavanols.
Rich, So a Small Slice Satisfies
The creamy filling is intensely chocolatey, which makes a modest slice feel like a real dessert.
What to Avoid
Preparation Mistakes
- Don’t stop whisking. Cocoa and cornstarch settle and scorch quickly. Whisk constantly and scrape the corners.
- Don’t skip tempering the yolks. Adding them straight to the hot pan will scramble them.
- Don’t put meringue on a cold filling. Spread it over the hot filling so it cooks from underneath and doesn’t weep.
- Don’t let any grease or yolk into the whites. A trace will keep them from whipping to stiff peaks.
Storage Mistakes
- Don’t freeze it. Meringue turns rubbery and weeps when thawed.
- Don’t wrap plastic tightly over the meringue. It sticks and pulls the topping off. Cover loosely or tent with a bowl.
- Don’t leave it out for more than 2 hours. The egg and milk filling needs refrigeration.
Dietary Considerations
- Contains Dairy (milk, butter)
- Contains Egg
- Contains Gluten (pie crust)
- High in Sugar
Pro Tips for the Best Chocolate Pie
- Sift the cocoa. It prevents lumps in the filling.
- Use room-temperature egg whites in a clean, dry bowl for the tallest meringue.
- Add the sugar gradually to the whites, a spoonful at a time, until the meringue is stiff and glossy.
- Seal the meringue to the crust. Spread it all the way to the edge so it doesn’t shrink back during baking.
- Cut with a wet knife. Wipe it clean between slices for neat meringue.
- Make the pie early. It needs a few hours to set, so bake it in the morning for dinner.
For more techniques like these, browse our cooking tips.
What to Serve With Chocolate Pie
Beverages
- Hot coffee
- Cold milk
- Hot tea
On the Side
- Whipped cream
- Fresh strawberries
- Toasted pecans
When to Serve
- Sunday dinner
- Thanksgiving
- Christmas
- Potlucks
Planning the whole meal? Start with our pot roast or smothered fried chicken, add cornbread dressing, and finish with this pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Pie crust | Graham cracker or chocolate cookie crust | Bake a crumb crust about 8 minutes and cool before filling. |
| Whole milk | 2% milk | Works, but the filling will be slightly less rich. |
| Meringue | Whipped cream | Chill the filling first and top just before serving. |
| Butter | Margarine | Use a stick-style margarine for best results. |
| Cream of tartar | ½ teaspoon lemon juice or white vinegar | Helps stabilize the egg whites. |
Storage
Room Temperature
Cool for 1 hour after baking. Don’t leave the pie out longer than 2 hours.
Refrigerator
Chill uncovered until set, then cover loosely and keep for up to 2 days. The meringue is best the day it is made and may soften or weep.
Freezer
Not recommended. Meringue weeps and turns rubbery when thawed.
Make ahead: bake and chill the pie the morning of the day you plan to serve it for the best meringue.
Frequently Asked Questions
Yes. A graham cracker or chocolate cookie crust works well with this filling. Bake a crumb crust for about 8 minutes first and let it cool before filling.
Weeping usually happens when meringue is spread over a cooled filling, or when the whites were under-whipped or the sugar did not dissolve. Spread the meringue over the hot filling, seal it to the crust edge, beat until stiff and glossy, and bake until golden.
Yes. Let the filling cool, chill it for at least 3 hours, and top with whipped cream instead. Use only the egg yolks in the filling and save the whites for another recipe.
You can make the pie the day before. Bake it, cool it for 1 hour at room temperature, then refrigerate it uncovered until chilled. Meringue looks and tastes best on the day it is baked, and it may soften or weep slightly overnight.
Freezing is not recommended. Meringue becomes rubbery and weeps when thawed, and the custard filling can turn watery. For best results, keep leftovers in the refrigerator.
The filling needs to come to a full bubble and cook for about a minute so the cornstarch can thicken it. Keep whisking over medium heat, and make sure the filling is thick before tempering in the egg yolks. It will thicken further as it chills.
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It’s gonna be good, y’all. Save room for pie.
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