This delicious, old-fashion Chocolate Pie recipe was given to me by my mother-in-law, Sybil. She was an angel of a woman and a fabulous cook – the kind that never measured anything before I, a new bride and daughter-in-law, came along and stood beside her asking a gazillion questions. This dessert was always a family favorite.


Chocolate Pie

Yield: 1 – 9” Pie Oven: 350 F degrees/300 F degrees


  • 1 cup Sugar
  • 1/3 cup Flour
  • 2 heaping Tablespoons of Hershey’s Cocoa
  • Pinch of Salt
  • 2 cups of Milk
  • 2 Egg Yolks (slightly beaten)
  • 1 teaspoon Vanilla
  • 2 Tablespoons Butter


  • 2 Egg Whites
  • 4 Tablespoons Sugar
  • 1 Baked Pie Crust in 350 oven


  • Mix Sugar, Flour, Cocoa, Salt with two cups of Milk. Cook on stove in a pan until thickens, stirring constantly.
  • Remove from stove and add 2 Egg Yolks, slightly beaten.
  • Put back on stove and cook until it comes to a good boil (just a few minutes)
  • Remove from stove, add Vanilla and Butter.
  • Pour in baked pie crust and cool
  • Beat Meringue for one minute. When whites begin to thicken add sugar gradually
  • Beat until meringue stands in peaks and spread over chocolate filling in crust. Make sure to spread the meringue to the edge of the pastry and “seal” the edges around the crust so it won’t shrink
  • Brown the meringue in 300 degree oven for about 15 minutes, until slightly brown
  • Serve warm or cold