This chocolate pie with meringue topping has a rich and creamy custard filling.
Ingredients
- 0.75 cups white sugar
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 0.25 teaspoons salt
- 2 cups milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pie crust , 9 inch
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Separate eggs. Set whites aside for meringue.
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2
Make the pie: Mix sugar, cocoa, and cornstarch together in a medium saucepan. Gradually mix in milk. Place over medium-high heat and cook, stirring often, until thickened and bubbly, 4 to 5 minutes. Reduce the heat to medium-low; cook and stir for 2 minutes. Remove from the heat.
-
3
Pour about 1 cup hot filling into egg yolks, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; whisk to combine with hot filling.
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4
Set over medium heat and bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into crust.
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5
Make the meringue: Beat reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form.
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6
Gradually beat in sugar, then continue to beat until stiff peaks form.
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7
Spread evenly over hot filling, all the way to the crust.
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8
Bake in the preheated oven until meringue is golden, 12 to 15 minutes.
Nutrition Facts
Per serving
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