Ingredients

• 0.75 cups white sugar
• 2 cups milk
• 0.33 cups unsweetened cocoa powder
• 0.25 cups cornstarch
• 0.25 teaspoons salt
• 3 large eggs , separated, divided
• 2 tablespoons butter , softened
• 1.5 teaspoons vanilla extract , divided
• 1 , 9 inch
• 0.25 teaspoons cream of tartar
• 6 tablespoons white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix 3/4 cup sugar, 1/2 cup milk, cocoa, cornstarch, and salt together in a 1 1/2-quart microwave-safe dish until smooth. Stir in remaining milk. Microwave on high until thick, 5 to 8 minutes, stirring halfway through.
3. 3 Beat egg yolks in a small bowl. Pour a small amount hot chocolate mixture into the bowl, whisking quickly to avoid scrambling the eggs. Pour mixture back into the microwave-safe dish and whisk until incorporated. Microwave on high until thickened, 1 1/2 to 2 minutes, stirring freqeuntly.
4. 4 Remove from the microwave; stir in butter and 1 teaspoon vanilla. Pour mixture into pie crust.
5. 5 Beat egg whites and cream of tartar in a glass, metal, or ceramic bowl until foamy. Gradually mix in remaining 6 tablespoons sugar, 2 tablespoons at a time, until stiff peaks form. Stir in remaining 1/2 teaspoon vanilla. Spread meringue over pie filling; cover the edges of the pie with aluminum foil.
6. 6 Bake in the preheated oven until meringue is lightly browned, about 8 minutes.

Nutrition per serving