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1
For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form.
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2
Pour in the butter and continue to pulse until the crumbs are coated.
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3
Press the mixture firmly into the bottom of a 9-inch pie plate.
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4
Set aside.
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5
For the filling: In a small saucepan, heat the milk until hot but not simmering.
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6
To a medium saucepan, add the sugar, flour and cocoa and whisk together well.
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7
Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture.
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8
Slowly add the hot milk, stirring.
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9
This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly.
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10
Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes.
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11
The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes.
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12
Remove the pan from the heat and stir in the butter, vanilla and salt.
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13
Stir until the butter is completely incorporated.
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14
Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
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15
For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff.
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16
With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy.
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17
Spread the meringue on the pie, reaching the edges of the crust to seal in the filling.
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18
Bake until brown, 15 to 20 minutes.
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19
Cool completely before serving.
