Ingredients
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Equipment Needed
- 9-inch pie pan
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer (for meringue)
- Rubber spatula
- Kitchen thermometer (optional)
Step-by-Step Instructions
To begin this delightful journey, I first preheat my oven to 350°F (175°C). Then, I take a medium saucepan and whisk together the sugar, cocoa powder, cornstarch, and salt. This creates a beautifully rich base for the filling. Gradually, I add the milk while whisking constantly to avoid any lumps. Once it’s smooth, I place it over medium heat and cook it, stirring frequently until it bubbles and thickens. Now, here’s where it gets fun! I take a small amount of the hot mixture and slowly whisk it into the beaten egg yolks to temper them. I then pour this mixture back into the saucepan and cook it for another minute. Finally, I remove it from the heat and stir in the butter and vanilla. The smell of chocolate wafting through my kitchen at this stage is simply divine! (See the next page below to continue steps…)