Preparation Steps

• In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
• Gradually whisk in milk until smooth.
• Cook over medium heat, whisking constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
• Slowly whisk about 1 cup of hot mixture into beaten egg yolks, then pour egg yolk mixture back into saucepan.
• Return to medium heat and cook, stirring constantly, until thick and bubbly. Remove from heat and stir in butter and vanilla extract.
• Pour filling into baked pie crust and cool to room temperature, then chill in refrigerator.
• Preheat oven to 350°F (177°C). Beat egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.
• Spread meringue over chilled pie filling, sealing edges to crust.
• Bake for 10-12 minutes or until meringue is golden brown. Cool before serving.