{"id":14222,"date":"2025-07-01T10:16:39","date_gmt":"2025-07-01T10:16:39","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=14222"},"modified":"2025-07-01T10:16:39","modified_gmt":"2025-07-01T10:16:39","slug":"old-fashioned-chocolate-pie-with-golden-meringue","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/old-fashioned-chocolate-pie-with-golden-meringue\/","title":{"rendered":"Old Fashioned Chocolate Pie with Golden Meringue"},"content":{"rendered":"

Rich, silky, and topped with golden meringue<\/strong>, this\u00a0Old Fashioned Chocolate Pie<\/strong> is a timeless favorite with a smooth chocolate filling and a light, fluffy topping.<\/p>\n

Time & Servings<\/strong><\/h2>\n
\n
    \n
  • Prep Time:<\/strong>\u00a015 minutes<\/li>\n
  • Cook Time:<\/strong>\u00a025 minutes<\/li>\n
  • Total Time:<\/strong>\u00a040 minutes<\/li>\n
  • Servings:<\/strong>\u00a08<\/li>\n<\/ul>\n

    Ingredients<\/strong><\/h2>\n

    For the Chocolate Filling:<\/strong><\/h3>\n
      \n
    • 1 unbaked 9-inch pie crust<\/li>\n
    • 1 cup granulated sugar<\/li>\n
    • \u00bc cup unsweetened cocoa powder<\/li>\n
    • \u00bc cup cornstarch<\/li>\n
    • \u00bc tsp salt<\/li>\n
    • 3 large egg yolks<\/li>\n
    • 2 cups whole milk<\/li>\n
    • 1 tsp vanilla extract<\/li>\n
    • 2 tbsp butter<\/li>\n<\/ul>\n

      For the Meringue Topping:<\/strong><\/h3>\n
        \n
      • 3 large egg whites<\/li>\n
      • \u00bc tsp cream of tartar<\/li>\n
      • \u00bc cup granulated sugar<\/li>\n<\/ul>\n

        Instructions<\/strong><\/h2>\n
        Step 1: Prepare the Chocolate Filling<\/strong><\/h5>\n
          \n
        1. Preheat oven to 180\u00b0C (350\u00b0F).<\/li>\n
        2. In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.<\/li>\n
        3. Gradually add milk, stirring constantly over medium heat until thickened.<\/li>\n
        4. Remove from heat and stir in butter and vanilla extract.<\/li>\n
        5. Whisk in egg yolks, one at a time, until smooth.<\/li>\n
        6. Pour the mixture into the unbaked pie crust.<\/li>\n<\/ol>\n
          Step 2: Make the Meringue<\/strong><\/h5>\n
            \n
          1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.<\/li>\n
          2. Gradually add sugar, beating until stiff, glossy peaks form.<\/li>\n
          3. Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust.<\/li>\n<\/ol>\n
            Step 3: Bake & Serve<\/strong><\/h5>\n
              \n
            1. Bake for 12\u201315 minutes until the meringue is golden brown.<\/li>\n
            2. Let cool completely before slicing and serving.<\/li>\n<\/ol>\n

              Nutrition Information (Per Serving)<\/h2>\n
                \n
              • Calories:<\/strong>\u00a0~290<\/li>\n
              • Protein:<\/strong>\u00a06g<\/li>\n
              • Carbs:<\/strong>\u00a040g<\/li>\n
              • Fat:<\/strong>\u00a012g<\/li>\n<\/ul>\n

                Notes<\/strong><\/h4>\n
                  \n
                • For extra richness<\/strong>, use half-and-half instead of milk.<\/li>\n
                • To prevent a weepy meringue<\/strong>, spread it over warm filling.<\/li>\n
                • Chill before serving<\/strong>\u00a0for a firmer texture.<\/li>\n<\/ul>\n

                   <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                  Rich, silky, and topped with golden meringue, this\u00a0Old Fashioned Chocolate Pie is a timeless favorite with a smooth chocolate filling and a light, fluffy topping. Time & Servings Prep Time:\u00a015 minutes Cook Time:\u00a025 minutes Total Time:\u00a040 minutes Servings:\u00a08 Ingredients For the Chocolate Filling: 1 unbaked 9-inch pie crust 1 cup granulated sugar \u00bc cup unsweetened cocoa powder \u00bc cup cornstarch \u00bc tsp salt 3 large egg yolks 2 cups whole milk 1 tsp vanilla extract 2 tbsp butter For the Meringue Topping: 3 large egg whites \u00bc tsp cream of tartar \u00bc cup granulated sugar Instructions Step 1: Prepare the <\/p>\n","protected":false},"author":1,"featured_media":14223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=14222"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14222\/revisions"}],"predecessor-version":[{"id":14224,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14222\/revisions\/14224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/14223"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=14222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=14222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=14222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}