Ingredients
1 1/2 cups granulated sugar
1 unbaked 9-inch pie crust
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 cups whole milk
3 egg yolks (save the whites for the meringue)
1 teaspoon vanilla extract
2 tablespoons butter
For the Meringue:
1/4 teaspoon cream of tartar
3 egg whites
6 tablespoons sugar
Instructions
Prepare the Chocolate Filling:
Preheat your oven to 350°F (175°C).
In a medium saucepan, whisk together the sugar, flour, and cocoa powder.
Gradually whisk in the milk, and cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot chocolate mixture into the yolks to temper them, then return the yolk mixture to the saucepan.
Continue cooking the mixture for another 2-3 minutes, stirring constantly.
Remove from heat, and stir in the vanilla extract and butter until smooth.
Pour the chocolate filling into the unbaked pie crust.
Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
Assemble and Bake:
Spoon the meringue over the chocolate filling, spreading it out to the edges to seal.
Bake the pie for 12-15 minutes, or until the meringue is golden brown.
Cool and Serve:
Let the pie cool completely before slicing, allowing the filling to set. Serve chilled or at room temperature.
Enjoy.