Old Fashioned Chocolate Pie with Golden Meringue

In a medium saucepan (off the heat), whisk sugar, cocoa powder, cornstarch, and salt until no lumps remain.
Slowly whisk in the milk, making a smooth mixture.
Place the pan over medium heat, stirring constantly, until the mixture begins to thicken and bubble; this usually takes 7–10 minutes.
In a small bowl, whisk egg yolks. While whisking, slowly stream in about 1/2 cup of the hot chocolate mixture to temper the yolks.
Pour the tempered yolks back into the saucepan, whisking constantly.
Continue cooking 2–3 minutes more, stirring, until the custard is thick and glossy.
Remove from heat and stir in butter and vanilla until fully melted and smooth.

The filling should be thick enough to mound on a spoon; if it is runny, cook another minute, stirring well so it does not scorch.

Step 3: Fill the Pie Shell

Immediately pour the hot chocolate custard into the cooled baked crust.
Smooth the top with a spatula and keep the filling warm while you prepare the meringue; warm filling helps the meringue adhere and reduces weeping.

Heat oven to 350°F (175°C).
In a clean, grease‑free mixing bowl, beat egg whites on medium speed until foamy.
Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, 1–2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
Beat in vanilla.

Properly beaten meringue should hold tall peaks that do not collapse when you lift the whisk.

Spoon the meringue over the hot chocolate filling, starting at the edges and working toward the center. Press the meringue firmly against the crust edge all around to seal; this prevents shrinking and weeping.
Swirl or create peaks with the back of a spoon for that old‑fashioned look.
Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is a rich golden brown on top.
Cool on a wire rack away from drafts for at least 2 hours, then refrigerate to fully chill before slicing.

If you want an even deeper toasted top like in the photo, you can briefly use a kitchen torch after baking, taking care not to burn the meringue.

Use a sharp, clean knife dipped in hot water and wiped between cuts to slice through the meringue and chocolate layers neatly.
Old Fashioned Chocolate Pie with Meringue is best the day it is made but will keep, covered and refrigerated, for up to 2 days.
Avoid covering the meringue directly with plastic wrap; use a domed cover or tented foil so condensation does not drip and cause beads of moisture.