Chocolate meringue pie is my favorite. This recipe comes from the Southern Pies cookbook by Nancie McDermott. You can use either a homemade crust or store bought, but either way it will need to be "blind baked" before the filling is added. If you're unfamiliar with the term, here's the method.
Preheat the oven to 375 degrees F. Line the empty piecrust with parchment paper or waxed paper. Then fill it with dried beans or rice to keep the dough from shrinking and the sides from collapsing as it cooks. You can also purchased metal or ceramic pie weights to fill the unbaked crust. Bake until the crust is very lightly browned and somewhat dry, about 10 minutes. Remove from the oven and carefully lift out the parchment paper with the weights, rice or beans. Return the now-exposed pie crust to the oven until it is dry and nicely and evenly browned, 10 to 12 minutes. Remove, cool, and proceed with the recipe.
Now for the pie!
For the filling:
1 cup sugar
1/2 cup cocoa
3 T. cornstarch
1/4 t. salt
2 cups milk
3 egg yolks
1 t. vanilla extract
Line a 9-inch pie crust and then crimp the edges decoratively. Line and fully bake the crust. Set is aside to cool.
To make the filling: In a medium bowl, combine the sugar, cocoa, cornstarch, and salt, and stir with a fork to mix well.
In a medium saucepan, combine the milk and egg yolks. Stir with a fork to mix well.
Add the sugar-cocoa mixture to the saucepan, and use a fork to mix well.
Place over medium-high heat. Cook, stirring often, until the mixture comes to a gentle boil. Reduce the heat to medium and continue cooking, stirring and scraping the sides and bottom of the pan often, until the filling becomes shiny and thickens to a silky, rich texture, 3 to 5 minutes. Stir in the vanilla and pour the filling into the baked piecrust. Set aside at room temperature while you prepare the meringue.
Heat the oven to 325 degrees F.
For the meringue:
3 egg whites
6 T. sugar
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Increase the speed to high, and beat until the egg whites begin to thicken to the texture of cream. Add the sugar 2 T. at a time, beating well each time, until the meringue is thick, shiny, and able to hold curly firm peaks. Spread the meringue evenly over the cooked pie filling, sealing the edges to the crust completely and then piling the egg whites higher in the center of the pie. Use a spoon to form curly peaks all over the meringue.
Place the pie in the oven and bake until the meringue is handsomely golden brown, 10 - 15 minutes. Cool to room temperature and serve.
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