Brenda Gantt Chocolate Pie Recipe

Chocolate pie has been part of Southern kitchens for many years, and this Brenda Gantt Chocolate Pie Recipe shows why it’s still loved today.

I grew up watching simple desserts bring big smiles, and this pie carries that same comfort. Brenda Gantt is a trusted Southern home cook known for her calm teaching style and down-home cooking.

Her chocolate pie is different from newer versions because it uses everyday ingredients and easy-to-follow steps. There are no shortcuts and no extra add-ins.

The filling turns out smooth every time, and the chocolate flavor stays rich from the first bite to the last.

I enjoy how the recipe feels relaxed and easy to follow. Today, I’ll show you each step so you can make this classic pie just like it’s prepared in a quiet Southern kitchen.

What Is Brenda Gantt’s Chocolate Pie

Brenda Gantt became famous through her Facebook cooking videos. She teaches Southern home cooking the way our grandmas did.

This chocolate pie follows that same tradition. It’s a custard-based pie, not pudding-style. You cook the filling on the stovetop until thick. The cocoa powder creates a rich chocolate taste.

It’s sweeter than some pies but not too sweet. The texture comes out silky and smooth when you cook it right.

The meringue adds a light, fluffy top layer. This pie represents real Southern comfort food at its best.

Crust Choices: What Brenda Gantt Recommends

I usually follow Brenda Gantt’s advice and use a basic homemade pie crust because it bakes up crisp and holds the filling well.

You can use a store-bought crust, and it still works fine for busy days. I suggest pre-baking the crust so you don’t end up with a soggy bottom.

You’ll want a standard 9-inch pie plate for the best fit, since the filling rises close to the edge.

I’ve found that glass or ceramic plates bake the crust evenly and give better results.

Brenda Gantt Chocolate Pie Ingredients

For the Filling:

• 1 cup granulated sugar – This sweetens the custard base. You can reduce to ¾ cup for less sweetness, but don’t go lower or the pie won’t set properly.
• 2 tablespoons cornstarch – Cornstarch thickens the filling so it slices cleanly. Arrowroot powder works as a substitute in equal amounts.
• 3 tablespoons unsweetened cocoa powder – Use pure cocoa powder, not hot chocolate mix. Hershey’s or any grocery store brand works great. Dutch-process cocoa makes it darker and richer.
• 2 cups whole milk – Whole milk creates the creamiest texture. You can use 2% milk, but the filling will be slightly thinner.
• 4 large egg yolks – These make the custard rich and help it set. Save the whites for the meringue. No substitute works here.
• ½ stick salted butter (4 tablespoons) – Adds richness and smooth mouthfeel. Unsalted butter works too; just add a pinch of salt.
• 1 teaspoon vanilla extract – Pure vanilla tastes best. Imitation vanilla works in a pinch.

For the Meringue:

• 4 large egg whites – Must be at room temperature and completely free of yolk. No substitutes work for meringue.
• ¼ teaspoon cream of tartar – Helps stabilize the meringue, but the recipe works without it. Lemon juice (½ teaspoon) can replace it.
• ⅓ cup granulated sugar – Sweetens and stabilizes the meringue peaks. Don’t skip this.

For the Crust:

• 1 pre-baked 9-inch pie crust – Homemade or store-bought both work perfectly.

Tools & Equipment Needed

1. Medium saucepan – heavy bottom
2. Whisk – smooth mixing
3. Rubber spatula – scraping sides
4. Measuring cups – dry and liquid
5. Measuring spoons – accuracy
6. Mixing bowls – eggs and filling
7. Electric mixer – meringue
8. 9-inch pie plate – baked crust

How to Make Brenda Gantt Chocolate Pie

Step 1 | Prepare Pie Crust

Preheat your oven to 375°F. Pre-bake a 9-inch pie crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely. This helps keep the crust from getting soggy later.

Step 2 | Separate the Eggs

Carefully separate 4 eggs. Place the yolks in a small bowl and the whites in a clean, dry, grease-free mixing bowl. Set both aside. Even a little yolk in the whites can stop the meringue from whipping properly.

Step 3 | Mix Dry Ingredients

In a medium saucepan, add 1 cup sugar, 2 tablespoons cornstarch, and 3 tablespoons cocoa powder. Whisk the dry ingredients together well before adding anything else. This helps prevent lumps.

Step 4 | Add Egg Yolks

Add the 4 egg yolks directly to the dry mixture. Stir until smooth. The cocoa will absorb moisture from the yolks and turn into a thick, creamy paste.

Step 5 | Add Milk Gradually

Slowly pour in about ½ cup of the milk while stirring constantly. The mixture will be very thick at first, then begin to loosen. Once smooth, add the remaining 1½ cups milk and 1 teaspoon vanilla extract. Stir until fully combined.

Step 6 | Cook the Chocolate Filling

Place the saucepan over medium-high heat. Add ½ stick of butter, cut into pieces. Stir constantly as the mixture heats. After several minutes, it will suddenly thicken into a pudding consistency.

Step 7 | Finish the Filling

When bubbles start forming and the filling is thick enough to heavily coat a spoon, remove it from the heat immediately. This usually takes 8–12 minutes.

Step 8 | Fill the Pie Crust

Pour the hot chocolate filling into the cooled pie crust. Spread it evenly using a spoon or spatula. Let the pie sit at room temperature for 5–10 minutes while you prepare the meringue.

Step 9 | Preheat Oven for Meringue

Increase the oven temperature to 400°F. This temperature helps the meringue brown evenly without burning too fast.

Step 10 | Beat Egg Whites

Place the 4 egg whites in a clean mixing bowl. Add ¼ teaspoon cream of tartar if using. Beat on high speed until soft peaks form, about 3–5 minutes.

Step 11 | Add Sugar to Meringue

Gradually add ⅓ cup sugar, one tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form and the meringue holds its shape.

Step 12 | Top the Pie with Meringue

Spoon the meringue over the warm chocolate filling, starting at the edges and working toward the center. Make sure the meringue touches the crust all the way around to seal it.

Step 13 | Shape and Bake

Use the back of a spoon to create swirls and peaks in the meringue. Bake at 400°F for 3–5 minutes, watching closely, until the peaks turn golden brown.

Step 14 | Cool and Serve

Remove the pie from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 3 hours before slicing so the filling sets completely.

Recipe Perfection Tips

• Mix cocoa with egg yolks first: Always combine cocoa powder with egg yolks (and dry ingredients) before adding milk. Cocoa clumps easily, and this step ensures a smooth, lump-free chocolate filling.
• Stir constantly while cooking the filling: Once the saucepan goes on the heat, do not stop stirring. Constant movement prevents scorching and keeps the filling silky instead of burnt.
• Use room-temperature egg whites for meringue: Egg whites whip higher and hold better volume when they’re at room temperature. Cold whites won’t create stable, fluffy peaks.
• Spread meringue over warm filling: Adding meringue while the chocolate filling is still warm helps the two layers bond, reducing the risk of weeping underneath.
• Seal meringue completely to the crust edges: Make sure the meringue touches the crust all the way around. This seals the pie and prevents shrinking or pulling away during baking.
• Avoid over-baking the meringue: Meringue only needs a few minutes to brown. Baking too long makes it tough and rubbery instead of light and fluffy.

WHAT TO SERVE WITH Brenda Gantt Chocolate Pie

This pie pairs well with simple sides that keep the focus on chocolate. You can serve it with lightly sweetened whipped cream for contrast.

Fresh berries add brightness and color without overpowering the filling.

A glass of cold milk balances the cocoa richness. Warm coffee works well for slower evenings.

You may also add a thin drizzle of chocolate syrup for extra depth. Keep sides simple so the pie stays focused on the plate.

Storage & Make-Ahead

Make ahead Tips : You can bake the pie crust and prepare the filling a day ahead. Store them separately in the fridge. Assemble and bake the meringue the day you plan to serve it for the best texture.

How long they last in the fridge : The finished pie keeps well, covered, in the refrigerator for up to 3 days. The meringue may soften slightly but will still taste great.

Freezing instructions : I do not recommend freezing the complete pie with meringue, as it becomes watery. You can freeze the baked, filled pie (without meringue) for up to 1 month. Thaw in the fridge and top with fresh whipped cream when serving.

Brenda Gantt Chocolate Pie Recipe FAQs

1. Why did my filling turn out lumpy?

Lumps usually happen if the dry cocoa powder mixes with liquid too quickly. The crucial step is mixing the egg yolks into the dry ingredients first to make a paste. This coats the cocoa particles before adding the milk.

Always add the first 1/2 cup of milk slowly, whisking until completely smooth before adding the rest.

2. Can I make this without meringue?

Absolutely. If you don’t like meringue, simply skip that step. After pouring the filling into the crust, let it cool and then refrigerate.

You can top it with sweetened whipped cream just before serving. Use 1 cup of heavy cream whipped with 2 tablespoons of sugar.

3. Is this the same as French silk pie?

No, it is different. This pie has a cooked custard filling. French silk pie filling is uncooked, usually made with raw eggs and butter creamed together for a silky, fluffy texture.

Brenda’s recipe is a classic baked custard pie, which is more common in Southern home cooking.

4. How do I know when the filling is thick enough?

The filling is ready when you can drag your spatula through the center of the pan and the path holds for 2-3 seconds before the mixture flows back together. It will also bubble with thick, slow bubbles. It will continue to thicken as it cools.

5. Why did my meringue weep or shrink?

Weeping (little droplets of liquid) often happens if the meringue is spread on cool filling. Always spread meringue on piping hot filling—the heat helps “seal” it.

Shrinking occurs if the meringue isn’t attached to the crust edges. Spread it so it touches the crust all around, creating a seal that holds it in place as it bakes.

6. What if I burn the meringue?

Pull it out fast. Scrape burnt spots with knife. Return to 350°F 1-2 minutes to re-brown. Or top with fresh meringue layer. Tastes fine under. Practice on low broil next time.

Continue to Content

Brenda Gantt Chocolate Pie Recipe

Yield: 8 slices, 1 slice (⅛ of a 9-inch pie)

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 4 hours

Total Time: 4 hours 50 minutes

Brenda Gantt Chocolate Pie Recipe with rich custard filling and fluffy meringue. Classic Southern dessert ready in 4 hours 50 minutes.

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Ingredients

For the Chocolate Filling

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa powder
• 2 cups whole milk
• 4 large egg yolks
• ½ stick (4 tablespoons) salted butter
• 1 teaspoon vanilla extract

For the Meringue

• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar (optional)
• ⅓ cup granulated sugar

For the Crust

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F. Pre-bake a 9-inch pie crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely. This helps keep the crust from getting soggy later.
2. Carefully separate 4 eggs. Place the yolks in a small bowl and the whites in a clean, dry, grease-free mixing bowl. Set both aside. Even a little yolk in the whites can stop the meringue from whipping properly.
3. In a medium saucepan, add 1 cup sugar, 2 tablespoons cornstarch, and 3 tablespoons cocoa powder. Whisk the dry ingredients together well before adding anything else. This helps prevent lumps.
4. Add the 4 egg yolks directly to the dry mixture. Stir until smooth. The cocoa will absorb moisture from the yolks and turn into a thick, creamy paste.
5. Slowly pour in about ½ cup of the milk while stirring constantly. The mixture will be very thick at first, then begin to loosen. Once smooth, add the remaining 1½ cups milk and 1 teaspoon vanilla extract. Stir until fully combined.
6. Place the saucepan over medium-high heat. Add ½ stick of butter, cut into pieces. Stir constantly as the mixture heats. After several minutes, it will suddenly thicken into a pudding consistency.
7. When bubbles start forming and the filling is thick enough to heavily coat a spoon, remove it from the heat immediately. This usually takes 8–12 minutes.
8. Pour the hot chocolate filling into the cooled pie crust. Spread it evenly using a spoon or spatula. Let the pie sit at room temperature for 5–10 minutes while you prepare the meringue.
9. Increase the oven temperature to 400°F. This temperature helps the meringue brown evenly without burning too fast.
10. Place the 4 egg whites in a clean mixing bowl. Add ¼ teaspoon cream of tartar if using. Beat on high speed until soft peaks form, about 3–5 minutes.
11. Gradually add ⅓ cup sugar, one tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form and the meringue holds its shape.
12. Spoon the meringue over the warm chocolate filling, starting at the edges and working toward the center. Make sure the meringue touches the crust all the way around to seal it.
13. Use the back of a spoon to create swirls and peaks in the meringue. Bake at 400°F for 3–5 minutes, watching closely, until the peaks turn golden brown.
14. Remove the pie from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 3 hours before slicing so the filling sets completely.
    

Nutrition Information:

Serving Size: (Per Serving – 1 Slice)
Amount Per Serving: Calories: 385Total Fat: 18gSaturated Fat: 10gCholesterol: 145mgSodium: 210mgCarbohydrates: 50gFiber: 2gSugar: 38gProtein: 7g

The Brenda Gantt Chocolate Pie Recipe suits home cooks who value clear steps and steady results. It works well for holidays and weeknight dinners.

Try this classic and share your version or small twists using toppings or crust styles.