Eating this pie was like eating chocolate pudding with extra goodness like a fluffy meringue topping and a buttery, flaky pie crust that was so easy to prepare. I was surprised at how this pie was not at all overly sweet. The amount of sugar was just right!
For the pie crust:
1 1/4 cups all-purpose flour
1 tbsp sugar
1/4 tsp salt
8 tbsp cold, unsalted butter, cut into small pieces
3 tbsp very cold water
For the filling:Click to see savings
1/3 cup all-purpose flour Click to see savings
2 cups chocolate 1% low-fat milk
1/4 cup sugar
1/3 cup cocoa
2 tsp vanilla extract Click to see savings
1 large egg, lightly beaten Click to see savings
For the meringue:
4 large egg whites Click to see savings
1 tsp cornstarch
1/4 tsp cream of tartar
1/3 cup sugar
For the crust: Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can make this pie crust by hand as well!)
Mix briefly to blend. Add in the butter pieces and mix on medium-low speed until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Remove from the refrigerator. Roll out the dough on a lightly floured work surface.
Preheat oven to 450°.
Fit dough into a 9-inch pie plate. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Let cool.
Reduce oven temperature to 350°.
For the filling: Pour the milk into a saucepan and gradually add the flour, sugar, cocoa, and vanilla extract. Stir until smooth. Bring to a boil over medium heat. Reduce heat, and simmer while stirring constantly for 5 minutes.
In a small bowl, beat 1 egg. Gradually stir about one-fourth of the filling into beaten egg, stirring constantly with a whisk. Add back to the saucepan with the remaining filling. Cook for 3 minutes. Pour into prepared crust; cover with plastic wrap while you make the meringue.
For the meringue: Place 4 egg whites, cornstarch, and cream of tartar in a large bowl. Beat at high speed until foamy. Gradually add 1/3 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Make high peaks with the back of a spoon.
Bake at 350° for 20-25 minutes; cool on a wire rack 1 hour. Chill 3 hours or until set. (After I cooled, covered with plastic wrap, and refrigerated overnight, my beautiful stiff peaks disappeared!)