Directions to follow

1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
2. Gradually whisk in milk until the mixture is smooth.
3. Cook over medium heat, stirring constantly until it thickens and boils. Let it boil for 1 minute, then remove from heat.
4. Slowly whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them.
5. Return the egg yolk mixture to the saucepan and cook for 2 more minutes over medium heat, stirring constantly.
6. Remove from heat and stir in butter and vanilla extract until melted and fully combined.
7. Pour the chocolate filling into the baked pie crust.
8. Preheat the oven to 350°F (175°C).
9. In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
10. Gradually add sugar, beating until stiff, glossy peaks form.
11. Beat in vanilla extract.
12. Spread the meringue over the hot chocolate filling, ensuring to seal the edges to the crust to prevent shrinking.
13. Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown.
14. Cool completely on a wire rack, then refrigerate for at least 3 hours before serving.

Best ways to enjoy it

Serving old-fashioned chocolate pie can be just as delightful as making it. Consider garnishing individual slices with shaved chocolate or fresh berries to add a pop of color. You can also serve it with a side of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pairing it with a strong cup of coffee or a glass of cold milk enhances every bite.

Keeping leftovers fresh

This pie is best enjoyed within a couple of days after preparation. Store it in the refrigerator to keep the meringue from getting too soggy. Cover it loosely to prevent the meringue from darkening too much. If you have leftovers, ensure it’s kept chilled, and it can last for up to three days.

Extra advice

For a smoother chocolate filling, be sure to whisk the dry ingredients thoroughly before adding the milk. When making meringue, ensure your mixing bowl and beaters are completely clean and free of grease—this is crucial for achieving those stiff peaks! Let the pie cool completely before refrigerating; this allows the filling to set properly.

Creative twists

Feeling adventurous? Consider experimenting with flavors by adding espresso powder to the chocolate filling for a mocha twist. Alternatively, sprinkle some toasted coconut on the meringue for a tropical crunch, or use a graham cracker crust instead of traditional pie crust for an unexpected twist.

Common questions

• How long does it take to prepare?
  Prep time is approximately 30 minutes, with an additional 3 hours of cooling time required.

• Can I use a different type of milk?
  Yes! You can substitute whole milk with almond or oat milk for a dairy-free version, but the texture might differ slightly.

• What if I can’t find cream of tartar?
  You can substitute it with lemon juice or vinegar, using about 1/2 teaspoon per egg white; it will also help stabilize the meringue.

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