Ingredients
8
8 servings
- •0.75 cup white sugar
- •5 tablespoons unsweetened cocoa powder
- •3 tablespoons cornstarch
- •0.25 teaspoon salt
- •2 cups milk
- •3 large eggs
- •1 teaspoon vanilla extract
- •1 (9 inch) pie crust, baked
- •0.25 teaspoon cream of tartar
- •6 tablespoons white sugar
Instructions
- Make the pie: Mix sugar, cocoa, and cornstarch together in a medium saucepan. Gradually mix in milk. Place over medium-high heat and cook, stirring often, until thickened and bubbly, 4 to 5 minutes. Reduce the heat to medium-low; cook and stir for 2 minutes. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Separate eggs. Set whites aside for meringue.
- Pour about 1 cup hot filling into egg yolks, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; whisk to combine with hot filling. Set over medium heat and bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into crust.
- Make the meringue: Beat reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form. Gradually beat in sugar, then continue to beat until stiff peaks form. Spread evenly over hot filling, all the way to the crust.
- Bake in the preheated oven until meringue is golden, 12 to 15 minutes.
Nutritional Facts
Per 8 servings
- Calories: 267
- Carbohydrate: 44g
- Fat: 9g
- Fiber: 1g
- Protein: 6g
- Sugar: 32g
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