Step 1

Bake a pie crust as directed. If it gives you a range of time to bake, go for the lower one, since you’ll be putting it back in the oven with the filling and meringue.

Step 2

Separate the three eggs. The yolks will go in the pudding and the whites will be used for the meringue.

Step 3

In a large sauce pan, combine the chocolate, ¼ cup sugar, and water and cook for a few minutes.

Step 4

Add the flour, an additional ½ cup of sugar, salt, and milk and whisk until combined. It will look like chocolate milk with dark chocolate flecks for a while. Continue to cook stirring constantly, about 12 to 15 minutes.

Step 5

Once the mixture has turned a solid brown, it’s time to add the egg yolks, but first you must temper them.

Step 6

To temper the yolks, whisk the egg yolks until combined. Add a ladle of the hot chocolate mixture and stir into the egg yolks until combined. Add a second ladle of chocolate mixture and stir into the egg yolks until combined. Now, pour the the egg yolk mixture into the saucepan of chocolate mixture and stir to combine.

Step 7

Add the vanilla and butter and continue stirring until combined and thick.

Step 8

Pour into the prepared pie crust.

Step 9

Beat the egg whites until they become bubbly.

Step 10

Add ½ teaspoon of cream of tartar and continue mixing.

Step 11

Add 3 TB of sugar, one tablespoon at a time.

Step 12

Continue beating egg whites until they are white, fluffy, and hold soft peaks.

Step 13

Gently spread the meringue over the chocolate mixture all the way to the crust. Spread the meringue so that it goes over the crust a little and seals the chocolate mixture in.

Step 14

Bake for about 10 minutes until the meringue is light brown on top. Bake at the temperature specified on the pie crust packaging, or 375°F.

Step 15

Remove from oven and cool on the counter. When the pie is room temperature, move to the refrigerator for a few hours to firm up.