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 , 9 inch

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Separate eggs. Set whites aside for meringue.
2. 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. 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.
4. 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.
5. 5 Make the meringue: Beat reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form.
6. 6 Gradually beat in sugar, then continue to beat until stiff peaks form.
7. 7 Spread evenly over hot filling, all the way to the crust.
8. 8 Bake in the preheated oven until meringue is golden, 12 to 15 minutes.

Nutrition per serving