Old-Fashioned Chocolate Pie with Seven-Minute Frosting
Made with dark chocolate, cocoa powder, butter, and eggs, this old-fashioned chocolate pie bakes into a soft, custard-style filling that slices clean but stays slightly fudgy in the center. A pre-baked crust gets a tiny pinch of cayenne to deepen the chocolate flavor (not spicy, I promise), and the whole pie is finished with a fluffy seven-minute frosting that’s gently cooked before whipping. It’s a classic Southern dessert that looks fancy but is easy to tackle.
Servings 10
Calories 383kcal
Equipment
Ingredients
- 1 pie crust
- 1 pinch cayenne ⅛ teaspoon
FILLING
- ½ cup butter melted
- 1 cup sugar
- 4 tablespoons cocoa powder
- 2 eggs room temp
- 1 teaspoon vanilla
- 4 tablespoons flour
- 2 ounces dark chocolate melted and cooled slightly
FROSTING
- 4 egg whites room temp
- 1 cup sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
Instructions
- Preheat oven to 375º.
- Prepare pie crust and add a pinch of cayenne pepper to the dough. Refrigerate. Roll out pie crust dough to a 12-13 inch round, ⅛ inch thick. Transfer to a 9 inch tart pan with a removable bottom. Crust will sink down the sides as it bakes, so press it up the sides going past the rim. Cover with parchment paper and top with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and prick with a fork. Cook an additional 15 minutes until lightly brown. Remove and let cool.
FILLING
- With an electric mixer, beat butter and sugar together for about 3 minutes until light in color. Add cocoa powder and beat until incorporated. Add eggs one at a time until incorporated and add vanilla. Add flour and beat just until combined. Stir in melted chocolate and spoon into the pie crust.
- Bake for 18 minutes at 375º or until the edges are firm and the center is slightly jiggly. Remove from oven and set it to Broil.
FROSTING
- While the pie is cooking, prepare the frosting. Fill a medium saucepan with water and place over medium heat. Set the bowl of an electric mixer over the simmering water but not touching the bottom of the saucepan. Add egg whites, sugar, and cream of tartar to the bowl and whisk for 4 minutes until the sugar dissolves and the mixture is warm but not hot.
- Remove from heat and with the whisk attachment of an electric mixer, beat for 5-7 minutes gradually increasing the speed until you have stiff glossy peaks Add vanilla and use right away.
- While the oven is preheating to broil, top the hot pie with dollops of frosting, making peaks. Place under the broiler for a minute, keeping the door slightly ajar as it will burn easily. You are looking for golden brown tips. Serve while warm or at room temperature.
Notes
- Room temperature: This pie is best kept lightly covered at room temperature for up to 1 day. The frosting holds its texture better this way than it does in the refrigerator.
- Refrigerator: Refrigeration isn’t ideal for this pie. The seven-minute frosting can loosen and weep once chilled. If you do refrigerate leftovers, bring them back to room temperature before serving.
- Tips: This can be made in a pie pan if you don't have a tart pan with a removable bottom.
