Ingredients For the Crust – 1 pre-made pie crust (9-inch) or homemade crust
For the Chocolate Filling – 1 cup granulated sugar – 1/4 cup unsweetened cocoa powder – 1/4 cup cornstarch – 1/4 teaspoon salt
– 3 cups whole milk – 4 large egg yolks – 1 cup semi-sweet chocolate chips – 1 teaspoon pure vanilla extract
For the Meringue Topping – 4 large egg whites (room temperature) – 1/4 teaspoon cream of tartar – 1/2 cup granulated sugar – 1/2 teaspoon vanilla extract
Instructions Step 1: Pre-Bake the Crust 1. Preheat your oven to 375°F (190°C). 2. Roll out your pie crust and press it into a 9-inch pie dish. Trim any excess crust. 3. Prick the bottom of the crust with a fork to prevent bubbling. 4. Bake for 10–12 minutes or until golden brown. Let it cool completely.
Step 2: Prepare the Chocolate Filling 1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. 2. Gradually whisk in the milk until smooth. 3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
– In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot chocolate mixture to the yolks while whisking (tempering). – Return the tempered yolk mixture to the saucepan and cook for 2 more minutes. Remove from heat. – Stir in chocolate chips and vanilla extract until smooth. – Pour the filling into the cooled crust and spread evenly.
Make the Meringue 1. Preheat the oven to 350°F (175°C). 2. In a large bowl, beat egg whites and cream of tartar with a hand mixer until soft peaks form. 3. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. 4. Beat in vanilla extract.
Assemble the Pie 1. Spoon the meringue over the chocolate filling, spreading it to the edges of the crust to seal. 2. Use the back of a spoon to create peaks and swirls in the meringue.
Bake the Pie 1. Bake the pie for 10–12 minutes or until the meringue is golden brown. 2. Let the pie cool at room temperature, then refrigerate for at least 2 hours to set.