Step 1

Blind bake pie crust for 7 minutes. Blind bake means to bake the pie crust without anything in it. Pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Cool 10 minutes.

Step 2

Meanwhile, In a saucepan at medium temperature, whisk together sugar and egg yolks until combined.

Step 3

Add flour and cocoa powder to egg mixture. Whisk to combine.

Step 4

Add milk and stir gently to combine.

Step 5

Cook, whisking constantly, over medium heat until mixture comes to a boil. Boil for 1-minute, whisking continuously.

Step 6

Remove from heat and stir in butter and vanilla. Whisk until the butter melts. The mixture should be a thick pudding-like consistency. It will firm up a little as it cools.

Step 7

Pour chocolate pudding mixture into the pie crust.

Step 8

Pour into serving dishes or into the cooled, blind baked 9" pie crust. Cover with Plastic wrap. Cool in refrigerator 4-6 hours or until firm. Top with whipped cream or meringue.

Step 9

Preheat oven to 350 degrees F

Step 10

Place egg whites in the bowl of an electric mixer

Step 11

Beat until soft peaks begin to form

Step 12

Slowly add sugar

Step 13

Beat until they form stiff, glossy peaks

Step 14

Fold in vanilla

Step 15

Spread meringue over pie

Step 16

Bake in preheated 350 degree oven for 8 to 10 minutes, or until meringue is golden brown