Dessert / Pies: Chocolate Meringue Pies

From Jackie Schuler

Ingredients
1 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch
1 can (12 oz) evaporated whole milk
3 large eggs, separated
3 Tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

Directions
Preheat oven to 375 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 Tablespoon 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 5 minutes. Reduce heat to low; whisking constantly; cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filing, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.