OLD-FASHIONED CHOCOLATE PUDDING PIE WITH VANILLA BEAN MERINGUE

by

Introduction

Take a trip down memory lane with this Old-Fashioned Chocolate Pudding Pie, topped with a heavenly vanilla bean meringue. A buttery graham cracker crust provides the perfect foundation for a silky chocolate pudding filling, while the golden peaks of meringue add elegance and nostalgia. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this pie is a timeless dessert that’s sure to impress family and friends.

Ingredients

For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Chocolate Pudding Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Vanilla Bean Meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste or extract

Preparation

Step 1: Prepare the Pie Crust

  1. Combine Ingredients:
    • In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined and the texture resembles wet sand.
  2. Form the Crust:
    • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Use the back of a spoon or a measuring cup for a smooth finish.
  3. Bake the Crust:
    • Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it turns lightly golden.
    • Remove from the oven and let it cool completely before adding the filling.

Step 2: Make the Chocolate Pudding Filling

  1. Heat the Milk:
    • Pour the milk into a medium saucepan and heat it over medium heat until warm, but do not let it boil.
  2. Mix Dry Ingredients:
    • In a separate bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually add this mixture to the warm milk, whisking constantly to avoid lumps.
  3. Thicken the Pudding:
    • Cook the mixture over medium heat, stirring continuously, until it thickens and begins to bubble. Once thickened, remove from heat.
  4. Temper the Eggs:
    • In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot pudding to the yolks, whisking to temper them (this prevents curdling). Gradually return the tempered yolks to the saucepan, whisking to combine.
  5. Finish the Filling:
    • Stir in the butter and vanilla extract until smooth. Pour the pudding filling into the cooled crust and smooth the surface with a spatula.

Step 3: Make the Vanilla Bean Meringue

  1. Whip the Egg Whites:
    • In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (the tips will curl slightly).
  2. Add the Sugar:
    • Gradually add the sugar, a spoonful at a time, while continuing to beat the mixture on high speed. Beat until stiff, glossy peaks form.
  3. Incorporate Vanilla:
    • Gently fold in the vanilla bean paste or extract to enhance the flavor.

Step 4: Assemble and Bake

  1. Top the Pie:
    • Spread the meringue over the chocolate pudding filling, ensuring that it reaches the edges of the crust to seal in the filling. Use a spoon to create decorative peaks if desired.
  2. Bake the Meringue:
    • Preheat the oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is lightly golden on top. Keep a close eye to avoid over-browning.

Step 5: Cool and Serve

  1. Cool the Pie:
    • Let the pie cool at room temperature for at least 1 hour to allow the filling to set. For best results, refrigerate for another 2 hours before serving.
  2. Slice and Enjoy:
    • Slice into wedges and serve chilled or at room temperature. Each bite is a delightful combination of chocolatey goodness and creamy meringue.

Cooking Notes

  • Perfect Meringue: Make sure the mixing bowl and beaters are completely clean and free from grease, as this can prevent the egg whites from whipping properly.
  • Thickening Tip: If the pudding seems too runny, cook it for an extra 1-2 minutes, stirring constantly.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Cover loosely with foil to avoid crushing the meringue.

Serving Suggestions

  • Pair this pie with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
  • Serve alongside a cup of freshly brewed coffee or a glass of cold milk for the ultimate dessert pairing.
  • Add fresh berries like raspberries or strawberries for a pop of color and a fruity complement to the chocolate.

Tips

  1. Customize the Crust: Swap graham crackers for chocolate cookies or crushed digestive biscuits for a different flavor profile.
  2. Use a Kitchen Torch: If you have a kitchen torch, you can skip the oven and lightly brown the meringue by torching the peaks instead.
  3. Advance Preparation: The pie can be made a day in advance, but add the meringue just before serving for the best texture.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Nutritional Information (Per Serving):

  • Calories: 310
  • Protein: 6g
  • Sodium: 210mg

Conclusion

This Old-Fashioned Chocolate Pudding Pie with Vanilla Bean Meringue is a timeless dessert that blends rich, creamy chocolate with light, fluffy meringue. Whether for a family gathering or a quiet evening treat, this pie is a surefire way to impress and satisfy your sweet tooth. Dive into a slice of nostalgia and enjoy every luscious bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

OLD-FASHIONED CHOCOLATE PUDDING PIE WITH VANILLA BEAN MERINGUE

  • Author: Imili Johnson
  • Total Time: 1 hour
Print Recipe

Ingredients

Scale

For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Chocolate Pudding Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Vanilla Bean Meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste or extract

Instructions

Step 1: Prepare the Pie Crust

  1. Combine Ingredients:
    • In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined and the texture resembles wet sand.
  2. Form the Crust:
    • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Use the back of a spoon or a measuring cup for a smooth finish.
  3. Bake the Crust:
    • Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it turns lightly golden.
    • Remove from the oven and let it cool completely before adding the filling.

Step 2: Make the Chocolate Pudding Filling

  1. Heat the Milk:
    • Pour the milk into a medium saucepan and heat it over medium heat until warm, but do not let it boil.
  2. Mix Dry Ingredients:
    • In a separate bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually add this mixture to the warm milk, whisking constantly to avoid lumps.
  3. Thicken the Pudding:
    • Cook the mixture over medium heat, stirring continuously, until it thickens and begins to bubble. Once thickened, remove from heat.
  4. Temper the Eggs:
    • In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot pudding to the yolks, whisking to temper them (this prevents curdling). Gradually return the tempered yolks to the saucepan, whisking to combine.
  5. Finish the Filling:
    • Stir in the butter and vanilla extract until smooth. Pour the pudding filling into the cooled crust and smooth the surface with a spatula.

Step 3: Make the Vanilla Bean Meringue

  1. Whip the Egg Whites:
    • In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (the tips will curl slightly).
  2. Add the Sugar:
    • Gradually add the sugar, a spoonful at a time, while continuing to beat the mixture on high speed. Beat until stiff, glossy peaks form.
  3. Incorporate Vanilla:
    • Gently fold in the vanilla bean paste or extract to enhance the flavor.

Step 4: Assemble and Bake

  1. Top the Pie:
    • Spread the meringue over the chocolate pudding filling, ensuring that it reaches the edges of the crust to seal in the filling. Use a spoon to create decorative peaks if desired.
  2. Bake the Meringue:
    • Preheat the oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is lightly golden on top. Keep a close eye to avoid over-browning.

Step 5: Cool and Serve

  1. Cool the Pie:
    • Let the pie cool at room temperature for at least 1 hour to allow the filling to set. For best results, refrigerate for another 2 hours before serving.
  2. Slice and Enjoy:
    • Slice into wedges and serve chilled or at room temperature. Each bite is a delightful combination of chocolatey goodness and creamy meringue.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 8
  • Calories: 310
  • Sodium: 210mg
  • Protein: 6g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!