Photography: Randy Mayor; Styling: Jan Gautro
Spreading the meringue over warm filling helps it adhere. Place plastic wrap over the filling to keep it warm while you make the meringue. Use a knife dipped in hot water to slice the pie. The crust is a bit crumbly, but you won't mind after you taste the pie.
How to Make It
Step 1
Preheat oven to 350º.
Step 2
To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack.
Step 3
To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.
Step 4
Reduce oven temperature to 325º.
Step 5
To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.
Step 6
Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set.
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