Ingredients
Equipment
Method
Instructions:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and sea salt. Gradually add the milk while stirring to avoid clumps. Place the saucepan over medium heat and continue to whisk until the mixture starts to thicken and bubble.
- In a separate bowl, lightly beat the egg yolks. Once the milk mixture is thickened, slowly pour a small amount into the egg yolks while whisking continuously (this is called tempering). Gradually add the tempered egg yolks back into the saucepan.
- Stir in the unsweetened cocoa powder, unsalted butter, and vanilla extract. Cook for an additional 2-3 minutes, stirring constantly until the mixture is thick and glossy. Once done, remove from heat and let it cool slightly.
- Pour the chocolate filling into the pre-baked pie crust, spreading it evenly with a spatula. Set aside and let it cool completely while you prepare the meringue.
- In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue is glossy and stiff peaks form.
- Once the meringue is ready, spread it over the chocolate filling, ensuring that it touches the edges of the pie crust to prevent shrinking. Use a spatula to create peaks and swirls for a beautiful finish.
- Preheat your oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is lightly golden. Keep an eye on it to prevent over-browning.
- Once baked, remove the pie from the oven and let it cool at room temperature for at least an hour. Refrigerate for a couple of hours before slicing to ensure clean cuts. Serve chilled and enjoy the delightful layers of chocolate and meringue!
Notes
- For lighter options, use low-fat or non-dairy milk.
- Store leftovers in the refrigerator for up to 3 days.
- To prevent a soggy meringue, spread it all the way to the crust's edge.