Ingredients

The following ingredients have 8 Servings
  • 3 eggs (separated)
  • 1 ¼ cups sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ⅓ cup cornstarch
  • 3 cups milk
  • 3 tablespoons butter (softened)
  • 1 ½ teaspoons vanilla
  • ¼ cup sugar
  • 1 9-inch pie shell (baked and cooled)

Instruction

  • Preheat the oven to 350 degrees.
  • In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
  • In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
  • Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cup milk, whisking constantly until well blended.
  • Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
  • Add a small amount of the hot mixture to the egg yolks, stirring well, then add the egg mixture back to the cocoa mixture in the saucepan.
  • Cook for about 2 minutes until the mixture begins to thicken, stirring constantly. Remove the pan from the heat and stir in the butter and vanilla.
  • Pour the chocolate mixture into the cooked, cooled pie shell. (Note: the chocolate mixture should be somewhat thickened but will finish setting up as the pie cools.)
  • Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the 1/4 cup sugar. Increase speed to high and continue to beat until stiff peaks form.
  • Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.