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1
Line a 9-inch pie pan with crust; crimp the edges decoratively.
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2
Line and fully bake the crust; set it aside to cool.
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3
Filling: in a bowl, combine the sugar, cocoa, cornstarch, and salt; stir with a fork to mix well.
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4
In a medium saucepan, combine the milk and egg yolks; stir with a fork to mix well.
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5
Add in the sugar-cocoa mixture ; use a fork to mix well.
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6
Place over med-high heat; cook, stirring often, until the mixture comes to a gently boil.
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7
Decrease 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, 3-5 minutes.
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8
Stir in the vanilla and pour the filling into the baked piecrust.
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9
Set aside at room temperature while you prepare the meringue.
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10
Heat oven to 325.
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11
Meringue: in a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
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12
Increase the speed to high, and beat until the egg whites begin to thicken to the texture of cream.
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13
Add in sugar 2 tablespoons at a time, beating well after each addition, until the meringue is thick, shiny, and able to hold curly firm peaks.
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14
Spread the meringue evenly over the cooked pie filling, sealing the edges to the pie crust completely and then piling the egg whites higher in the center of the pie.
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15
Use a spoon to form curly peaks all over the meringue.
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16
Place the pie in the oven and bake until the meringue is handsomely golden brown, 10-15 minutes.
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17
Cool to room temperature and serve.
