Ingredients
The pie crust can be store-bought if you want. I won’t tell anyone. Just make sure it’s pre-baked.
Use real butter, not margarine. The flavor difference is huge in something this simple.
Don’t cheap out on the cocoa powder. Get the good stuff. Your pie will taste like cardboard if you use the cheap kind.
Whole milk works best for the filling. It makes everything creamier.
The eggs need to be fresh. Old eggs make terrible meringue.
Cream of tartar is not optional for the meringue. It keeps the egg whites stable so they don’t collapse.
How to Make It
Bake your pie crust and let it cool completely.
In a heavy saucepan, whisk together the flour, cocoa powder, and sugar. Get all the lumps out now because you can’t fix them later.
Slowly add the milk, whisking the whole time. Add the egg yolks and whisk them in.
Put the pan on medium heat and start stirring. Don’t stop stirring. Not even for a second.
It’s going to seem like nothing’s happening for the first ten minutes. Then suddenly it’ll start to thicken. Keep going until it coats your spoon thick.
Take it off the heat and stir in the butter and vanilla. Pour it into your pie crust.
For the meringue, beat the egg whites and cream of tartar until foamy. Slowly add the sugar while beating. Keep going until you get stiff peaks.
Spread the meringue over the filling, making sure to seal the edges. Make some pretty swirls with your spoon.
Bake at 350°F for 10-15 minutes until the meringue is golden brown. Watch it like a hawk because it can burn fast.
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