• One 9-inch pie crust, store-bought or homemade, unbaked and fitted in a pie plate
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 can (12 ounces) evaporated whole milk
• 3 large eggs, separated
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Place the pie plate, with the crust in it, on a baking sheet and bake until crust is golden, about 20 minutes. Set aside to cool completely.

Put a fine-mesh sieve over a medium bowl and set aside. Cut the butter into small pieces and set aside as well.

In a medium saucepan off the heat whisk together 2/3 cup of sugar, the cocoa powder, flour, and one tablespoon cornstarch.

Gradually whisk in the evaporated milk, followed by the egg yolks.

Place the pan over medium and cook until the first large bubble forms, whisking constantly. Once you get that big bubble, about five minutes in, reduce the heat to low and cook another minute while continuing to whisk.

After that minute, pour the chocolate mixture through the prepared sieve into the bowl and stir the butter and vanilla in.
Once the butter is evenly mixed in, pour the filling into the prepared crust.

Cover with plastic wrap, lightly pressing the plastic wrap right on the surface of the filling. Chill at least 2 hours, up to a day.

Preheat the oven again, this time to 450 degrees. Beat the egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. If you’re not sure what that means, the eggs should keep a point when you pull your beaters out.

Point!

Spread the meringue on top of the chocolate filling, right to the edge of the crust.

Bake until meringue is lightly browned, 5 to 7 minutes.

Serve right away.

The amount of chocolate and meringue were well balanced, and the top stayed on the filling with no problems. I think in general I like crunchy meringue cookies better than this kind of meringue, but this pie was well worth eating!

Chocolate Meringue Pie

From Martha Stewart.

• One 9-inch pie crust, store-bought or homemade, unbaked and fitted in a pie plate
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 can (12 ounces) evaporated whole milk
• 3 large eggs, separated
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Place the pie plate, with the crust in it, on a baking sheet and bake until crust is golden, about 20 minutes. Set aside to cool completely.

Put a fine-mesh sieve over a medium bowl and set aside. Cut the butter into small pieces and set aside as well.

In a medium saucepan off the heat whisk together 2/3 cup of sugar, the cocoa powder, flour, and one tablespoon cornstarch. Gradually whisk in the evaporated milk, followed by the egg yolks.

Place the pan over medium heat and whisk constantly until the first large bubble forms, about five minutes. Reduce to low heat and cook another minute while continuing to whisk.

Quickly pour the chocolate mixture through the prepared sieve into the bowl and stir the butter and vanilla in. Pour the filling into the prepared crust. Cover with plastic wrap, lightly pressing the plastic wrap right on the surface of the filling. Chill at least 2 hours, up to a day.

Preheat the oven to 450 degrees. Beat the egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread the meringue on top of the chocolate filling, right to the edge of the crust.

Bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.