Instructions

Step 1:
Preheat your oven to 350°F (175°C).

Step 2:
In a medium saucepan over medium heat, melt the butter.

Step 3:
In a mixing bowl, combine the sugar, flour, and cocoa powder. Gradually whisk this mixture into the melted butter in the saucepan until smooth and lump-free.

Step 4:
Slowly add the milk to the saucepan, whisking constantly. Continue cooking over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.

Step 5:
In a small bowl, lightly beat the egg yolks. To temper the yolks, add a spoonful of the hot chocolate mixture to the egg yolks while whisking. Once tempered, whisk the yolk mixture back into the saucepan with the chocolate filling.

Step 6:
Cook the filling for an additional 2-3 minutes, stirring constantly, to ensure it thickens further. Remove the saucepan from heat and stir in the vanilla extract.

Step 7:
Pour the warm chocolate filling into the pre-baked pie crust, spreading it evenly.

Step 8:
To prepare the meringue, beat the egg whites and cream of tartar in a clean mixing bowl until soft peaks form. Gradually add the sugar while beating, and continue until stiff peaks form.

Step 9:
Spread the meringue over the chocolate filling, making sure it completely covers the filling and seals to the crust edges to prevent shrinking during baking.

Step 10:
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Step 11:
Allow the pie to cool completely on a wire rack before slicing and serving. Enjoy the rich chocolate flavor and light, airy meringue in every bite.