Old-Fashioned Chocolate Meringue Pie (Print Version)

# Ingredients:

→ Chocolate Filling

01 - 360 ml whole milk
02 - 100 g granulated sugar
03 - 35 g unsweetened cocoa powder
04 - 24 g cornstarch
05 - 1.25 g salt
06 - 3 large egg yolks
07 - 28 g unsalted butter
08 - 5 ml vanilla extract

→ Meringue

09 - 3 large egg whites
10 - 2.5 ml cream of tartar
11 - 1.25 ml vanilla extract
12 - 150 g granulated sugar

→ Pie Crust

13 - 1 pre-baked pie crust

# Instructions:

01 - In a medium saucepan, whisk together whole milk, granulated sugar, cocoa powder, cornstarch, and salt. Place over medium heat, whisking continuously until the mixture thickens and begins to bubble, about 5–7 minutes.
02 - In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks, whisking constantly to temper. Slowly whisk the tempered egg mixture back into the saucepan.
03 - Continue cooking the mixture over medium heat, whisking constantly, for an additional 2–3 minutes until it thickens further.
04 - Remove the saucepan from heat. Add unsalted butter and vanilla extract, stirring until the mixture is smooth and glossy.
05 - Pour the prepared chocolate filling into the pre-baked pie crust, smoothing the surface evenly with a spatula.
06 - In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form, about 2–3 minutes.
07 - Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Add vanilla extract and beat briefly to combine.
08 - Spoon the meringue over the warm chocolate filling. Spread it to the edge of the crust, ensuring a tight seal. Create decorative swirls and peaks with the back of a spoon.
09 - Preheat oven to 175°C. Bake for 10–12 minutes or until the meringue is golden brown.
10 - Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to set the filling. Slice and serve chilled.

# Notes:

01 - For a spiced variation, add a small pinch of ground cinnamon to the chocolate filling before cooking.
02 - Ensure the pie crust is fully baked and cooled before adding the filling to prevent sogginess.

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