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1
Bake pie crust as directed on wrapper. Preheat oven to 400 degrees. Combine sugar, corn starch, and flour and set aside. Separate eggs and reserve whites in a small metal bowl.
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2
Melt chocolate in a large pot over low heat. Pour milk into a microwaveable container and gradually warm it through (30 seconds at time, stirring in between).
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3
Add the milk to chocolate and begin heating on high, stirring constantly. Stir yolks thoroughly then gradually add to chocolate and milk mixture. Drizzle the yolks in slowly, in a long thin strand, and stir continuously to help prevent them from clumping up.
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4
Slowly add sugar, corn starch and flour mixture to the pot; stir continually. Adjust heat to medium while stirring. Stop stirring when mixture thickens up, and pour into pie crust.
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5
Make the meringue in a small metal bowl: Beat egg whites until stiff (little peaks should form when beaters are pulled out of the mixture). A non-metal bowl can be used, but it will take longer and won't be as fluffy (but still delicious!).
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6
Add 2 T sugar and beat. Add last 2 T sugar and beat again. Don't overbeat, or the meringue will weep after baking. It should still form nice peaks when beaters are pulled out.
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7
Add vanilla extract and mix with a spoon. Spoon meringue onto the top of the pie.
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8
Bake until meringue turns brown on top and edges, about 5-10 minutes.
