Brenda Gantt’s Chocolate Pie Recipe

Hi friends! Today I’m sharing my favorite chocolate pie recipe. It’s so yummy and easy to make! My grandma taught me how to make this pie when I was little. We would make it for all our family get-togethers.

I love making this pie when my kids come to visit. They always ask for it! You can make it with store-bought crust if you’re in a hurry like me today. Or you can make your own crust if you have more time.

This pie has a rich chocolate filling and a fluffy meringue top. It looks so pretty when it’s done! Your family will think you worked all day on it.

What Does Brenda Gantt’s Chocolate Pie Taste Like?

This chocolate pie is so sweet and creamy! The filling is smooth like pudding but firms up when it gets cold. It has a deep chocolate flavor that’s not too strong for kids.

The meringue on top is light and fluffy like a cloud. It has just a hint of sweetness that goes so well with the chocolate. When you take a bite with both the filling and meringue, it’s like heaven!

The crust adds a nice crunch to each bite. The mix of textures makes this pie extra special after the Brenda Gantt Macaroni and Cheese. Everyone who tries it asks for seconds!

Ingredients Required for Brenda Gantt’s Chocolate Pie Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Chocolate Pie

• 1 pre-made pie crust
• 1 cup of sugar
• 3 tablespoons of cocoa powder
• 3 heaping tablespoons of cornstarch
• 2 cups of milk
• 3 eggs (yolks and whites separated)
• ½ stick of butter
• 1 teaspoon of vanilla
• ¼ cup sugar (for meringue)

Kitchen Utensil You’ll Need

1. Whisk and  Spatula
2. Medium pot and Mixing bowl
3. Electric mixer
4. Pie plate
5. Measuring cups and spoons

Prep time: 15 minutes
Cooking time: 10 minutes for filling, 10 minutes for crust, 2 minutes for meringue
Servings: 8 slices

Copycat Brenda Gantt’s Chocolate Pie Recipe

Simply follow the steps given below to make your Brenda Gantt’s Chocolate Pie at home

1. Bake the crust
Start by baking your empty pie crust. Use a fork to poke a few holes in the bottom to prevent bubbling. Bake at 350°F until it’s light golden brown, then let it cool.

2. Make the chocolate filling
In a medium pot, mix together 1 cup of sugar, 3 tablespoons of cocoa powder, and 3 heaping tablespoons of cornstarch. Slowly pour in 2 cups of milk while stirring constantly. Go slow so the cocoa mixes in smoothly and doesn’t just float on top.

3. Heat it up
Turn the stove to medium heat (around setting 5 or 6). Add in 1/2 stick of butter and 1 teaspoon of vanilla. Separate the 3 eggs and put just the yolks into your chocolate mixture. Save the whites for your meringue later!

4. Thicken it up
Keep stirring non-stop until the mixture thickens. You’ll know it’s ready when it coats your spatula and starts to feel like pudding.

5. Fill the crust
Pour the thickened chocolate filling into your cooled pie crust. Let it cool completely before topping. In a mixing bowl, beat the egg whites on high speed until they form stiff peaks. Slowly add 1/4 cup sugar while beating to make it glossy and sweet.

6. Top the pie
Spread the meringue on top of the cooled chocolate filling. Be sure the meringue touches the crust all the way around-this helps seal it and keeps it from shrinking.

7. Bake again
Use your spatula to create little peaks in the meringue, then pop it back in the oven at 350°F for about 2 minutes. Watch closely-it’s done when the meringue has those beautiful light brown spots on top.

Some Tasty Ways To Customize and Serve This Brenda Gantt’s Chocolate Pie

1. With a Big Scoop of Vanilla Ice Cream
Trust me, warm chocolate pie with a scoop of vanilla ice cream? Game-changer. The creamy cold melt of the ice cream on that rich, thick filling-oh my goodness. We’ve done this more times than I can count, and it never gets old.

2. Chilled with a Hot Cup of Coffee
We tried this the morning after a holiday dinner and now it’s a tradition. Cold chocolate pie with a steaming mug of coffee? The combo is perfection. The bittersweet coffee cuts the sweetness just right.

3. With Fresh Berries on the Side
One time we had some strawberries that were just about to go, so we sliced them up and served them with the pie. Wow. The juicy tartness of the berries with that rich chocolate filling was chef’s kiss.

4. Sprinkled with Sea Salt
Okay, hear me out-just a tiny pinch of flaky sea salt on top of the meringue or even the chocolate layer before adding the meringue. We tried it on a whim, and now it’s a favorite. Sweet, salty, and so sophisticated.

5. Drizzled with Warm Caramel
This was kind of an accident-we had leftover caramel sauce from another dessert and thought, why not? A drizzle over each slice took it to another level. It’s rich, but hey, sometimes you just gotta go all in.

6. With a Dollop of Whipped Cream
If you’re not a meringue fan (I know a few in our family), swap it for a soft, homemade whipped cream. Super light and lets the chocolate flavor shine. We’ve done it a few times when we were short on eggs and it totally worked.

7. Paired with a Glass of Red Wine
Oh, this one’s for the grown-ups. We once had a cozy little dinner and served this pie with a glass of cabernet. Something about the richness of the pie and the bold wine just worked. It’s like dessert grew up and put on a fancy dress.

8. Crushed Nuts for Crunch
One time my husband sprinkled chopped pecans on top, and now he swears it’s the “only way to eat it.” Adds the perfect crunch and a little nutty flavor that balances out the chocolate.

9. As a Late-Night Snack (Straight From the Fridge)
Let’s be real-who hasn’t snuck a slice cold from the fridge at midnight? It hits different when it’s chilled, especially when the filling firms up. Honestly? Sometimes it’s even better than fresh.

10. With a Dusting of Cocoa or Cinnamon on Top
We did this once for presentation, just a little sprinkle of cocoa powder right before serving. It looked fancy and added a nice little kick of extra chocolate. Cinnamon works too if you want something a little cozier.

Some Tips on This Brenda Gantt’s Chocolate Pie Recipe

1. Poke the crust with a fork
I always poke little holes in the pie crust before baking it. It helps keep the bottom from puffing up like a balloon. Trust me, it makes a big difference!

2. Go slow with the milk
When I add the milk to the cocoa and sugar mix, I pour it in slowly while stirring. If I rush, the cocoa floats and clumps up. Slow and steady makes it smooth!

3. Keep the heat on medium
I don’t turn the stove too high. Medium heat works best so nothing burns. It gives the filling time to thicken just right.

4. Stir, stir, stir!
Once the filling is heating, I stir the whole time. If I stop, the bottom starts to stick or get lumpy. So I keep moving that spatula!

5. Use room temp eggs
If I remember, I take my eggs out a little early. Room temperature eggs mix better, especially for the meringue.

6. Separate eggs carefully
I go slow when I separate the yolks and whites. Even a tiny bit of yolk in the whites can mess up the meringue. I learned that the hard way!

7. Make sure the pie filling is cool
Before I add the meringue on top, I let the pie filling cool down. If it’s too warm, the meringue gets watery. Cool filling = happy pie!

8. Seal the meringue to the crust
When I spread the meringue, I make sure it touches the crust all the way around. That little trick keeps the meringue from shrinking up.

9. Watch the oven closely
I only bake the meringue for about 2 minutes, but I keep a close eye on it. It can brown fast! I take it out when I see golden spots on top.

10. Let it chill before slicing
I wait until the pie is fully cool before I cut into it. If I slice too soon, the filling can be too soft. Waiting is hard-but worth it!

How to Store and Reheat Brenda Gantt’s Chocolate Pie Properly

Once your pie has cooled completely, cover it loosely with plastic wrap or foil and keep it in the fridge. It’ll stay fresh for about 3 days (if it lasts that long!). Just be sure to store it in a way that doesn’t squish that beautiful meringue.

Brenda Gantt’s Chocolate Pie Recipe

Hi friends! Today I’m sharing my favorite chocolate pie recipe. It’s so yummy and easy to make! My grandma taught me how to make this pie when I was little. We would make it for all our family get-togethers.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine Southern

Servings 8

Calories 444 kcal

Ingredients

  

• 1 pre-made pie crust
• 1 cup of sugar
• 3 tablespoons of cocoa powder
• 3 heaping tablespoons of cornstarch
• 2 cups of milk
• 3 eggs yolks and whites separated
• ½ stick of butter
• 1 teaspoon of vanilla
• ¼ cup sugar for meringue

Instructions

 

• Start by baking your empty pie crust. Use a fork to poke a few holes in the bottom to prevent bubbling. Bake at 350°F until it’s light golden brown, then let it cool.
• In a medium pot, mix together 1 cup of sugar, 3 tablespoons of cocoa powder, and 3 heaping tablespoons of cornstarch. Slowly pour in 2 cups of milk while stirring constantly. Go slow so the cocoa mixes in smoothly and doesn’t just float on top.
• Turn the stove to medium heat (around setting 5 or 6). Add in 1/2 stick of butter and 1 teaspoon of vanilla. Separate the 3 eggs and put just the yolks into your chocolate mixture. Save the whites for your meringue later!
• Keep stirring non-stop until the mixture thickens. You’ll know it’s ready when it coats your spatula and starts to feel like pudding.
• Pour the thickened chocolate filling into your cooled pie crust. Let it cool completely before topping. In a mixing bowl, beat the egg whites on high speed until they form stiff peaks. Slowly add 1/4 cup sugar while beating to make it glossy and sweet.
• Spread the meringue on top of the cooled chocolate filling. Be sure the meringue touches the crust all the way around-this helps seal it and keeps it from shrinking.
• Use your spatula to create little peaks in the meringue, then pop it back in the oven at 350°F for about 2 minutes. Watch closely-it’s done when the meringue has those beautiful light brown spots on top.

Video

Notes

Once your pie has cooled completely, cover it loosely with plastic wrap or foil and keep it in the fridge. It’ll stay fresh for about 3 days (if it lasts that long!). Just be sure to store it in a way that doesn’t squish that beautiful meringue.

Keyword Brenda Gantt’s Chocolate Pie, Brenda Gantt’s Chocolate Pie Recipe, Copycat Brenda Gantt’s Chocolate Pie Recipe

Common Queries on This Brenda Gantt’s Chocolate Pie Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt’s Chocolate Pie that people often ask.

1. How long will chocolate pie last in the fridge?

From our experience, this pie holds up really well for about 3 days in the fridge. Just make sure to cover it loosely with foil or plastic wrap so the meringue doesn’t get squished. After a few days, the filling may start to get a little weepy, and the crust can soften, so it’s best enjoyed fresh.

2. Why is my chocolate pie filling not thickening?

Ah, we’ve been there! If your filling isn’t thickening, it’s usually because the heat wasn’t high enough or you didn’t stir it long enough. It needs to cook on medium heat and be stirred constantly until it coats your spatula. Make sure your cornstarch is fresh, too-that’s the thickening powerhouse here.

3. Why is my chocolate cream pie not setting?

If your pie isn’t setting properly, chances are it didn’t get quite thick enough on the stove. Another thing we’ve learned: Let it cool completely before adding the meringue or slicing. If it’s still warm, it might look set, but it’ll puddle when you cut into it. Give it a little chill time and it should firm right up.

4. How long is Edwards chocolate pie good for in the fridge?

So, while Brenda’s homemade pie is our fave, we’ve kept Edwards chocolate pie in the fridge for about 3 to 4 days safely. It’s a store-bought pie, so it may last a touch longer, but always check the label and trust your nose if it smells off.

5. Can I use a homemade crust instead of a pre-made one?

Absolutely! We’ve made this with both, and while pre-made is quicker, a homemade pie crust takes it to the next level. Just be sure to blind bake it first so it doesn’t get soggy under that thick chocolate filling.

6. Can I make this chocolate pie ahead of time?

Yes, and we often do! It’s actually better when it has time to chill. You can make the pie a day in advance-just wait to add the meringue until closer to serving so it stays fluffy and pretty.

7. Can I use something other than cornstarch?

We’ve tried substituting with flour before, but honestly, cornstarch gives the best silky-smooth texture. Flour can work in a pinch, but it makes the filling a bit heavier and slightly cloudy.

8. What if I don’t have an electric mixer for the meringue?

You can still whip those egg whites by hand-we’ve done it! Just grab a strong whisk and some patience. It’ll take longer (maybe 8–10 minutes), but it’s doable. Just beat until you see those stiff peaks.

9. Can I skip the meringue?

Of course! We’ve made this as just a chocolate pie without the meringue when we were short on eggs. It’s still incredibly good and rich, like a chocolate custard tart. If you want a topping, a little whipped cream works great, too.

10. How do I know when the meringue is done baking?

When you start to see those light golden-brown spots on top, it’s done. It usually takes about 2 minutes in the oven at 350°F, but watch closely-meringue can go from perfect to burnt real quick.

Brenda Gantt’s Chocolate Pie is more than just dessert-it’s a Southern tradition that brings people together. Whether you’re making it for Sunday dinner, a holiday gathering, or just because you need a little chocolate in your life, this pie never disappoints. Simple ingredients, cozy flavor, and a whole lotta love in every slice.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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