Chocolate Meringue Pie

Preheat oven to 375ºF.

For the meringue, separate egg whites from the egg yolks. (Set aside the egg yolks.) The egg whites should be room temperature before beginning to prepare the meringue. Beat egg whites in a stand mixer or by hand if you prefer, until soft peaks form (the meringue will stand, but will still look a little frothy). Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.

For the filling, mix cocoa, flour, and sugar in a medium-sized sauce pan. In a separate bowl, whisk egg yolks, salt, and milk. Stir the wet mixture into the dry ingredients in the saucepan. Cook at medium heat until thick, about 5 minutes. Stir in chocolate chips, vanilla, and butter.

Pour into pre-baked pie crust. Gently mound the meringue over hot filling, being careful not to leave any gaps between the meringue and crust. Bake until meringue is golden brown. Be careful not to overcook the meringue.

Remove the pie from the oven and allow to cool. Once the pie is cool, tent tin foil over the top of the pie and place in the refrigerator for up to 12 hours. Serve garnished with cocoa powder and chocolate shavings.