Mom’s Chocolate Pie


For Pie Filling:

  • 5 tbsp HERSHEY’S Cocoa
  • 2 cup sugar
  • 6 tbsp flour, piled up
  • 3 eggs yolks
  • 3 cup milk
  • 2 pie shells, 9-inch , prepared
  • For Meringue:
  • 3 egg whites, room temperature)
  • 6 tbsp sugar
  • 1/2 tsp cream of tartar


  1. Preheat oven to 425° F. Place pie shells in the oven until medium brown, approximately 5 minutes. Remove from oven.
  2. Mix cocoa, sugar and flour well in large bowl. Mix eggs and add milk, Mix until there are NO LUMPS. Use hand mixer if necessary. Cook until thickened. Pour pie filling into pie shells.
  3. Sprinkle cream of tartar over egg whites in a separate bowl. Beat slowly, adding sugar 1 Tbsp at a time.
  4. Gradually increase mixer speed and beat until meringue is stiff with peaks. Using a spoon, place 5 dollops of meringue on pie.
  5. Smooth out meringue to edges and make sure no pie filling is visible. With back of spoon, swirl meringue into valleys and peaks.
  6. Place back in 425°F oven. Check at 5 minutes. Remove when peaks are golden brown.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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