Ingredients
180 ml white sugar
75 g unsweetened cocoa powder
45 g cornstarch
1.25 ml salt
475 ml milk
3 large eggs
5 ml vanilla extract
1 (23 cm) pie crust, baked
1.25 ml cream of tartar
90 g white sugar
Directions
Step 1
Preheat the oven to 175°C (350°F). Separate the eggs and set the whites aside for the meringue.
Step 2
In a medium saucepan, whisk together sugar, cocoa, and cornstarch. Gradually stir in the milk. Place over medium-high heat and cook, stirring often, until thickened and bubbly, about 4-5 minutes. Reduce the heat to medium-low and cook and stir for an additional 2 minutes. Remove from the heat.
Step 3
Pour about 240 ml of the hot filling into the egg yolks, whisking quickly to prevent the eggs from scrambling. Pour the mixture back into the saucepan, whisk to combine with the hot filling.
Step 4
Place the saucepan over medium heat and bring the mixture to a gentle boil. Cook and stir for 2 minutes. Remove from the heat and stir in the vanilla. Pour the hot filling into the baked pie crust.
Step 5
To make the meringue, beat the reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form.
Step 6
Gradually beat in the sugar, then continue to beat until stiff peaks form.
Step 7
Spread the meringue evenly over the hot filling, extending it to the crust.
Step 8
Bake in the preheated oven until the meringue is golden, about 12-15 minutes.