Old Fashioned Chocolate Pie

 Ingredients:

For the Chocolate Filling:

• 1 baked 9-inch pie crust
• ¼ cup unsalted butter
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 cups whole milk
• 3 large egg yolks
• 1 teaspoon vanilla extract

For the Meringue:

• 3 large egg whites (room temperature)
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar

Instructions:

1.  Melt & Mix: In a medium saucepan over medium heat, melt the butter.
2.  Combine Dry Ingredients: In a bowl, whisk sugar, flour, and cocoa until uniform.
3.  Build the Base: Gradually whisk the dry mix into melted butter until smooth.
4.  Add Milk: Slowly whisk in the milk, breaking up any lumps.
5.  Thicken: Cook, stirring constantly, until the mixture comes to a gentle boil and thickens—about 1 minute.
6.  Temper the Yolks: In a small bowl, whisk egg yolks. Slowly drip in ≈½ cup hot chocolate mixture, whisking constantly.
7.  Finish the Filling: Stir the tempered yolks back into the saucepan. Cook 1–2 more minutes over medium-low, stirring, until very thick. Remove from heat and stir in vanilla.
8.  Fill the Crust: Pour hot filling into the baked crust; spread evenly.
9.  Whip the Meringue: In a clean bowl, beat egg whites and cream of tartar on medium until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form.
10.  Top & Bake: Mound or pipe meringue over the filling, sealing to the crust edge. Bake at 350°F (175°C) for 12–15 minutes, until golden.
11.  Cool & Serve: Let the pie cool completely on a wire rack to set before slicing.

 Extra Tips & Variations:

• Prevent Weeping: Seal meringue fully to crust edges to lock in moisture.
• Flavor Twist: Stir a tablespoon of strong coffee into the filling for a mocha note.
• Mini Versions: Bake in 4-inch tart pans for individual desserts.
• Dairy-Free Option: Use almond-milk and dairy-free margarine for a vegan-friendly pie.