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Fit pie crusts into the bottom of two 9-inch pie dishes. Set aside.
In a mixing bowl, whisk together sugar, cornstarch, and cocoa until well combined.
In a separate bowl, lightly beat egg yolks. Add evaporated milk, milk, and vanilla extract; whisk until well combined.
Add egg yolk/milk mixture to dry ingredients. Whisk together until everything is well combined.
Pour or spoon filling evenly into the two prepared pie crusts.
Bake at 350℉ for 55-60 minutes, until the filling is set.
Begin preparing the meringue topping when the pies have about 10 minutes of baking left.
Place egg whites in a mixing bowl. Whip with an electric mixer on medium speed until frothy.
Increase mixer speed to medium-high, and with the electric mixer running, gradually add sugar about two teaspoons at a time. Increase mixer to high and continue to whip egg whites until stiff peaks form, about 3-5 minutes total time.
Once pies are baked and set, remove them from the oven and top each with half of the meringue. Spread meringue right up to and touching the crust all around to seal it.
Return pies to the oven and bake about 6-8 minutes until the meringue is golden brown.
Cool pies at room temperature; then refrigerate until completely cooled. Store in the refrigerator.
The chocolate filling mixture will be a very thin liquid, and you will most likely think there's no way it will bake into a sliceable custard. -- But rest assured, it will!
Place your pie crusts close to the oven before filling them. The liquid-y chocolate filling will slosh around in the pie shells, so it's easiest to not have to move the filled crusts far to get them in the oven.
It's best for the egg whites to be at room temperature when making the meringue.
Be aware, the meringue topping will weep a bit (form little droplets of wet sugar) as it's stored in the refrigerator. -- That's normal for this pie.