Creamy cocoa pudding poured into a tender crust, piled high with meringue that’s baked until golden brown. This recipe came to me by way of my friend, Sam Gatton. The original recipe called for whipped cream instead of a meringue topping – either way it’s delicious.
Chocolate Meringue Pie
1- 9″ deep dish pie crust, baked and cooled (recipe follows)
1 recipe meringue (recipe follows)
1/2 cup Hershey’s Cocoa
1 1/4 cups granulated sugar
1/3 cup cornstarch
1/2 tsp kosher salt
2 1/2 cups whole milk
3 Tbs unsalted butter
1 Hershey bar
1 1/2 tsp pure vanilla extract
In a large glass bowl, stir together cocoa, sugar, cornstarch, and salt.
Gradually add milk, stirring until smooth. Cook in microwave on high power for 12 minutes total, using 2 minute intervals, stirring after each one, until pie filling is nicely thickened; stir in vanilla, butter, and Hershey bar, whisking gently until pudding is smooth.
Pour into baked pie crust; cover with meringue (recipe below); bake as directed.
6 – 8 servings