Grandma's Cocoa Meringue Pie

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 2 mins In a large saucepan (or double boiler), whisk together flour, cocoa powder, 1 cup sugar, and salt until evenly combined. Gradually whisk in milk and egg yolks until smooth. (2 minutes)

Recipe View 10 mins Cook over medium heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon. This should take approximately 8-12 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. (10 minutes)

Recipe View 2 mins Pour the hot chocolate custard into the pre-baked pie crust, spreading evenly. (2 minutes)

Recipe View 3 mins In a clean, grease-free glass or metal mixing bowl, beat egg whites with an electric mixer until soft peaks form. (3 minutes)

Recipe View 3 mins Gradually add 1/4 cup sugar and 1/4 teaspoon vanilla extract, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape well. (3 minutes)

Recipe View 3 mins Immediately spread the meringue evenly over the warm chocolate custard, ensuring the meringue touches the crust all around to seal it. This helps prevent shrinking. Create swirls with the back of a spoon for an elegant look. (3 minutes)

Recipe View 9 mins Bake in the preheated oven for 8-10 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. (9 minutes)

Recipe View 1 hrs Remove from oven and let cool completely at room temperature before slicing and serving. This allows the custard to set properly. (60 minutes)