# What You’ll Need:
→ Pie and Filling
01 - 1 pre-baked 23 cm pie crust
02 - 55 g unsalted butter
03 - 200 g granulated sugar
04 - 30 g all-purpose flour
05 - 45 g unsweetened cocoa powder
06 - 480 ml whole milk
07 - 3 large egg yolks
08 - 1 teaspoon vanilla extract
→ Meringue Topping
09 - 3 large egg whites
10 - 0.25 teaspoon cream of tartar
11 - 100 g granulated sugar
# How to Make It:
01 - Preheat the oven to 175°C.
02 - In a medium saucepan, melt the butter over medium heat.
03 - In a separate bowl, whisk together granulated sugar, all-purpose flour, and cocoa powder. Gradually blend this dry mixture into the melted butter, stirring to combine.
04 - Slowly pour in the whole milk while whisking constantly. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble, about 5–7 minutes.
05 - Lightly beat the egg yolks in a bowl. Whisk in a spoonful of the hot chocolate mixture to temper, then return the egg yolk mixture to the saucepan.
06 - Continue cooking for 2–3 minutes, stirring constantly, until the custard is thickened. Remove from heat and stir in vanilla extract.
07 - Pour the hot chocolate custard into the pre-baked pie crust, spreading evenly with a spatula.
08 - In a clean, dry mixing bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
09 - Spread the meringue evenly over the hot filling, ensuring it seals to the crust edges.
10 - Bake for 10–12 minutes, or until the meringue is golden brown.
11 - Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing.
