Chocolate Meringue Pie

This pie contains no premade filling or boxed pudding, giving it an authentic, old-fashioned flavor. I like to use a made-from-scratch pie crust, but you may use a premade one if you like.

Ingredients

Filling:

• 1 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons good quality cocoa powder
• 1/4 teaspoon salt
• 6 eggs, separated
• 1/2  teaspoon REAL vanilla extract
• 1/2 of a (15 ounce) can evaporated milk
• 2 cups whole milk
• 2 tablespoons butter

Meringue:

• 6 teaspoons sugar
• ¹⁄₂ teaspoon cream of tartar
• a 9-inch baked pie shell

Directions

1. Combine the sugar, cornstarch, salt and cocoa in a heavy skillet.
2. Beat 3 egg yolks together with the milk, and then whisk into the dry ingredients until smooth.
3. Add the butter, and then cook over medium heat, whisking constantly, until thickened to the consistency of pudding.
4. Remove from heat and add in vanilla.
5. Pour the chocolate mixture into the baked shell.
6. Add the remaining 6 egg whites to a large bowl or stand mixer, and beat until frothy.
7. Slowly add in the sugar, 1 teaspoon at a time, until soft peaks form.
8. Add in the cream of tartar and beat until medium-stiff peaks form.
9. Spoon the meringue over the chocolate filling, and bake at 350 degrees until the meringue is golden brown.

Let cool for 30 minutes before slicing to give the filling a chance to solidify.