Mom’s Chocolate Meringue Pie Recipe

Preheat the oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.

In a medium-sized saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.

Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.

Remove the saucepan from the heat. In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot chocolate mixture into the egg yolks to temper them.

Slowly pour the tempered egg yolk mixture back into the saucepan, whisking constantly to prevent scrambling the eggs. Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly.

Remove the saucepan from the heat and stir in the vanilla extract. Pour the chocolate filling into the prepared pie crust.

In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

Spread the meringue over the chocolate filling, making sure to spread it all the way to the edges of the crust to seal in the filling.

Place the pie in the preheated oven and bake for 12-15 minutes, or until the meringue is golden brown.

Remove the pie from the oven and let it cool completely before serving. Slice and enjoy!