Chocolate Meringue Pie Recipe

How to make it

---

• Preheat oven to 275 degrees.
• Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes.
• Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside.
• In a medium saucepan, off heat, whisk together 2/3-cup sugar, cocoa powder, flour, and 1-tbspn cornstarch.
• Gradually whisk in evaporated milk.
• Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms about 10 minutes.
• Reduce heat to low; whisking constantly, cook 2 minutes. Immediately pour mixture through prepared sieve into bowl.
• Stir in butter and vanilla.
• Pour warm filling into mixing bowl and chill in freezer for about 20 minutes.
• Remove from freezer, fold in Cool Whip and pour into baked pie crust; cover surface directly with plastic wrap.
• Chill at least 2 hours . . . preferably up to 1 day.
• Preheat oven to LO broil
• Using an electric mixer, beat egg whites, remaining 1/3-cup sugar, and 1-tspn cornstarch until stiff peaks form.
• Spread meringue on top of filling, right up to edge of crust. ; bake until meringue is lightly browned - probably about 1-2 minutes.
• Serve immediately.
• -Susana in Louisiana