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Paula Deen's Rich Chocolate Meringue Pie


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Rate this recipe 2.9/5 (29 Votes)
Paula Deen's Rich Chocolate Meringue Pie 0 Picture


  • 1/2 c. unsweetened cocoa powder
  • 1/3 c. all-purpose flour
  • 1-1/4 c. sugar
  • 2-1/2 c. whole milk
  • 4 egg yolks, lightly beaten
  • 2 T. butter
  • 1 t. vanilla extract
  • 1 (9-in)prepared pie crusts, baked
  • Paula Deen's Mile-High Meringue (see recipe)
  • Unsweetened cocoa powder (if desired)


Adapted from


Step 1

Preheat oven to 325. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust.
Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.

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