Ingredients :
Filling :
-
1 cup sugar
-
6 tbsp flour
-
⅛ tsp salt
-
¼ cup unsweetened cocoa powder
-
2 egg yolks (save whites)
-
2½ cups milk
-
4 tbsp butter
-
1 tsp vanilla
Meringue :
- 3 egg whites (2 saved + 1 extra)
- 1 tbsp corn starch
- ¼ tsp cream of tartar
- 6 tbsp sugar
Instructions :
-
Filling Base:
Mix sugar, flour, salt, and cocoa in a saucepan.
(Tool: Heavy-bottom saucepan prevents scorching) -
Custard:
Whisk egg yolks + milk → add to dry mix.
Add butter. Cook over medium heat with a wire whisk until boiling/thick (≈8 mins).
Off heat → stir in vanilla → pour into pre-baked pie crust. Cool 30 mins. -
Meringue:
Preheat oven to 350°F.
Whip 3 egg whites + cornstarch + cream of tartar until soft peaks.
(Tip: Copper bowl stabilizes meringue)
Gradually add sugar → whip to stiff peaks. -
Bake:
Spoon onto pie → seal to crust edges.
Bake 12-15 mins until golden.
(Optional: Pie shield protects crust)
