1 9- inch pie crust baked and cooled
4 tablespoons butter
1 1/4 cups granulated sugar
2 tablespoons all-purpose flour heaping
2 tablespoons unsweetened cocoa powder heaping
1 1/4 cups milk 2% or whole
3 egg yolks
1 teaspoon vanilla extract
For the Meringue:
4 egg whites room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Instructions
Prepare pie crust according to package directions and let cool completely.
For the filling: In a saucepan, whisk together the sugar, flour and cocoa powder. Add in the milk, egg yolks, vanilla and butter. Cook over medium heat, whisking frequently, until thickened to a pudding-like consistency, about 5-7 minutes.
Pour the hot filling into the pre-baked pie shell and smooth the top with a spatula.
For the meringue: In a large clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form, about 3-5 minutes. Gradually add in the 1/4 cup sugar while beating until thick and glossy, 1-2 minutes more.
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