Chocolate Meringue Pie

Ingredients Dough for single-crust pie 3/4 cup sugar 5 tablespoons baking cocoa 3 tablespoons cornstarch

1/4 teaspoon salt 2 cups whole milk 3 large egg yolks, room temperature, beaten 1 teaspoon vanilla extract

MERINGUE: 4 large egg whites, room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar

Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Chill 30 minutes. Preheat oven to 425°.  .

Wrap unpricked crust in double foil. Use pie weights, dried beans, or uncooked rice. Bake 15-20 minutes on a lower oven rack until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown. Wire-rack cool. Turn down oven to 350°.

For meringue, whisk egg whites and cream of tartar until soft peaks form. Add sugar gradually and beat until stiff, glossy, and dissolved.

Mix sugar, cocoa, cornstarch, and salt in a saucepan; add milk slowly. Heat and whisk over medium-high until thickened and bubbling. Cook and stir 2 minutes on low heat.  

Stop cooking. Mix 1 cup of heated filling with egg yolks. Return to saucepan and gently boil. Cook/stir 2 minutes. Mix in vanilla after removing from heat. Pour hot filling into pie crust.

Cover hot filling with meringue and seal to pie shell immediately. Meringue bakes 12-15 minutes until golden brown. Cool 1-2 hours on a wire rack until set. Put leftovers in fridge.

Nutritional Info 1 piece: 382 calories, 16g fat (9g saturated fat), 105mg cholesterol, 286mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 8g protein.