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1
Preheat the oven to 425F.
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2
Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.
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3
Lower the oven temperature to 350F Return the pie crust to the oven to bake for an additional 15 minutes, or until the crust is light golden brown.
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4
Remove from the oven and cool completely.
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5
Do not turn off oven!
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6
Over a saucepan, sift together the sugar, cocoa, corn starch, and salt.
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7
Add the coffee and milk.
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8
Whisk together over medium heat until WARMED through.
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9
Pour a 2-3 tablespoons of this WARM mixture in with the egg yolks (in a separate bowl) and stir to combine.
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10
This tempers the eggs, so they won't immediately cook.
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11
Once tempered, add the yolk mixture to the milk mixture and bring to a simmer, stirring constantly until the mixture thickens into a pudding.
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12
Stir in the vanilla.
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13
Combine well.
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14
Keep filling over very lowest heat (or over a pot of hot water) until your meringue is ready.
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15
For the meringue:.
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16
In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy.
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17
While your mixer is still running, gradually add in the cream of tartar, corn starch, and 6 tablespoons sugar.
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18
Continue beating egg whites until soft peaks form.
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19
Have your (nearly baked) pie crust ready.
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20
Pour in HOT mocha filling.
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21
Spoon meringue over the top, and seal to the edges of the crust.
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22
Bake at 350F for 14-16 minutes until the meringue is lightly browned.
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23
Cool completely for an hour or so on a wire rack, then chill for several hours before serving.
