Instructions:
- Prepare the Chocolate Filling: In a saucepan, mix together 1 cup of sugar, 6 tbsp of flour, 1/8 tsp of salt, and 1/4 cup of unsweetened cocoa powder. Stir the dry ingredients well to ensure everything is evenly combined. Set aside for later.
- Beat the Eggs: In a separate bowl, separate 2 egg yolks and place them in a bowl. Save the egg whites in another bowl for later use in the meringue. Add the remaining 2 1/2 cups of milk to the egg yolks and whisk together. Once well mixed, pour this egg-milk mixture into the saucepan with the dry ingredients.
- Cook the Filling: Add 4 tbsp of butter to the saucepan and stir until the butter is fully melted and mixed into the pudding. Turn the heat to medium and use a wire whisk to stir the mixture constantly. Continue to cook, whisking until the mixture begins to boil and thicken. When it reaches a pudding-like consistency, remove the pan from the heat and allow the filling to cool for a few minutes.
- Flavor the Filling: Once the filling has cooled slightly, stir in 1 tsp of vanilla extract. Mix until fully combined. Pour the chocolate pudding mixture into a prebaked pie crust, spreading it out evenly.
- Make the Meringue: Preheat your oven to 350°F (175°C) while you prepare the meringue. In a large mixing bowl, add the egg whites (3 egg whites, including the ones saved from the pudding mixture, plus one more egg white). Add 1 tbsp of corn starch and 1/4 tsp of cream of tartar to the egg whites. Using an electric mixer, beat on high speed until soft peaks begin to form.
- Add Sugar to the Meringue: Gradually add 6 tbsp of sugar, one tablespoon at a time, mixing well after each addition. Continue to beat until stiff peaks form and the meringue holds its shape. The meringue should be glossy and smooth.
- Top the Pie with Meringue: Spoon the meringue over the chocolate filling, spreading it evenly to cover the entire surface of the pie. Be sure to spread the meringue all the way to the edges of the crust to prevent it from shrinking during baking. Smooth out the top and create soft peaks or swirls with the back of a spoon for decoration.
- Bake the Pie: Place the pie in the preheated oven and bake for about 10–15 minutes, or until the meringue is golden brown on top. Keep a close eye on the pie during this time to avoid overbaking or burning the meringue.
- Cool and Serve: Once the meringue is golden and firm, remove the pie from the oven and let it cool completely at room temperature. Allow the pie to set for at least 30 minutes before serving so the filling can firm up and make slicing easier. Enjoy the pie on its own or with a dollop of whipped cream!
Notes:
