This recipe offers a delightful twist on the classic chocolate pie, featuring a rich chocolate filling topped with a fluffy meringue.
Preheat your oven to 375°F (190°C) and bake the pie crust as per the package instructions.
Blind bake the crust with pie weights to prevent it from puffing up.
In a mixing bowl, combine the sugar, cornstarch, and flour. Set aside.
Sift the dry ingredients for a smoother filling.
Melt the chocolate in a saucepan over low heat. Gradually add the milk, stirring constantly.
Use a double boiler to melt the chocolate evenly.
Whisk the egg yolks in a separate bowl. Slowly add them to the chocolate mixture while stirring continuously.
Temper the yolks by adding a small amount of the hot chocolate mixture first.
Gradually add the dry ingredients to the chocolate mixture, stirring until thickened.
Cook over medium heat to avoid burning the mixture.
Pour the filling into the baked pie crust and set aside.
Smooth the top of the filling for an even surface.
Beat the egg whites in a clean bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Ensure the bowl is grease-free for the best meringue.
Spread the meringue over the pie filling, sealing the edges.
Use a spoon to create decorative peaks on the meringue.
Bake the pie in the oven until the meringue is golden brown, about 10 minutes.
Keep an eye on the meringue to prevent over-browning.
Let the pie cool to room temperature before serving.
Chill the pie in the refrigerator for a firmer texture.
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