1/2 (15-ounce) refrigerated pie crust dough (such as Pillsbury)
1/3 cup all-purpose flour
2 cups chocolate 1% low-fat milk
1/4 cup sugar
1/3 cup cocoa
2 teaspoons vanilla extract
1 large egg, lightly beaten
4 large egg whites
1 teaspoon cornstarch
1/4 teaspoon cream of tartar
1/3 cup sugar
How to Make It
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. Reduce oven temperature to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 3 ingredients in a saucepan, stirring until smooth. Bring to a boil over medium heat. Reduce heat, and simmer, stirring constantly, 5 minutes.
Gradually stir about one-fourth of milk mixture into beaten egg, stirring constantly with a whisk; add to remaining milk mixture. Cook 3 minute. Pour into prepared crust; cover with plastic wrap.
Place egg whites, cornstarch, and cream of tartar in a large bowl. Beat at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 350° for 25 minutes; cool on a wire rack 1 hour. Chill 3 hours or until set.