Margaret's Southern Chocolate Pie

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 2 mins In a medium saucepan, sift together flour and cocoa powder. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together 1 1/3 cups of the sugar and egg yolks until pale and slightly thickened. Gradually whisk in the evaporated milk until smooth. (5 minutes)

Recipe View 1 mins Slowly pour the milk mixture into the saucepan with the flour and cocoa, whisking constantly to prevent lumps. (1 minute)

Recipe View 15 mins Cook over medium heat, stirring continuously with a flat-bottomed wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 12-15 minutes. Be patient and stir constantly to prevent scorching. (15 minutes)

Recipe View 3 mins Remove the custard from the heat and stir in the butter until completely melted and the custard is smooth and glossy. Pour the hot custard into the pre-baked pie crust. (3 minutes)

Recipe View 5 mins In a clean, grease-free glass or metal bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. (5 minutes)

Recipe View 7 mins Gradually add the remaining 6 tablespoons of sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Be careful not to overbeat. (7 minutes)

Recipe View 3 mins Immediately spread the meringue evenly over the hot chocolate filling, making sure to seal it to the edges of the crust to prevent shrinking. Create decorative swirls with the back of a spoon. (3 minutes)

Recipe View 10 mins Bake in the preheated oven until the meringue is golden brown on the tips, approximately 8-12 minutes. Keep a close eye on it to prevent burning. (10 minutes)

Recipe View 1 hrs Remove from the oven and let cool completely on a wire rack before serving. This allows the filling to set properly. (60 minutes)