Ingredients
For the Pie Filling
- 1 baked pie crust (9-inch)
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks (reserve the whites for meringue)
- 1 teaspoon vanilla extract
For the Golden Meringue
- 4 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Chocolate Filling
In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Add milk slowly while whisking to avoid lumps. Place the saucepan over medium heat, stirring constantly as the mixture begins to warm. In a small bowl, beat the egg yolks. When the milk mixture is steaming hot, slowly pour about 1 cup into the yolks while whisking to temper them. Then pour the yolk mixture back into the saucepan. Continue to cook, stirring nonstop, until the mixture becomes thick like pudding. Remove from heat and stir in the butter and vanilla until smooth and glossy.
2. Fill the Pie Crust
Pour the hot chocolate filling into the pre-baked crust. Spread evenly and let it sit while making the meringue.
3. Make the Golden Meringue
Place egg whites and cream of tartar in a clean mixing bowl. Beat with a mixer until soft peaks form. Slowly add sugar, one spoonful at a time, beating until stiff glossy peaks form. Add vanilla and beat briefly to blend.
4. Top and Bake
Spoon the meringue over the hot filling, making sure it touches the pie crust edges all the way around to seal in the filling. Create swirls or peaks with a spatula. Bake at 350°F (175°C) for 12–15 minutes or until the meringue is golden brown.
5. Cool Completely
Allow the pie to cool at room temperature for about 1 hour, then refrigerate at least 3–4 hours until fully set.
Serving Tip
This pie slices best when chilled thoroughly. The chocolate layer becomes silky, firm, and deeply rich while the meringue stays fluffy and light.
