Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

In a small bowl or large measuring cup, mix together wet ingredients- egg yolks, evaporate milk and water. Set aside.

Step 3

In a medium sauce pan, whisk together all of the dry ingredients- sugar, cocoa powder, flour and salt. Place over medium low heat on the stove top. Whisk in wet ingredients, continuing to whisk until mixture begins to heat up and become very smooth. Add butter. Use a wooden spoon to stir until butter melts. Stir continuously, paying close attention to the edges of the sauce pan to keep pie filling from scorching.

Step 4

Continue to stir and cook filling over low heat for 10 minutes or until filling becomes very thick, shiny and clings to the wooden spoon without running when lifted from the sauce pan. Remove from heat and set aside. Cover with a kitchen towel to keep in the heat.

Step 5

Using an electric mixer or a stand mixer with whisk attachment and a metal bowl, beat egg whites and cream of tartar on medium speed until egg whites become solid white and soft peaks begin to form.

Step 6

Turn mixer to high speed. Slowly add sugar one tablespoon at a time as you continue to beat the egg whites. Make sure the sugar completely dissolves before adding the next tablespoon. Continue mixing at high speed until meringue is glossy and stiff peaks have formed.

Step 7

As soon as the meringue is ready, pour hot pie filling into blind baked pie crust. Spoon meringue onto hot pie filling. Use the back of spoon to push the meringue to the edge of the filling so that it touches the fluting of the crust. Use the back of the spoon to create swirls and peaks in the meringue.

Step 8

Immediately place in preheated oven and bake for 10 minutes or until the meringue begins to brown. Remove from the oven and allow to cool completely for 1 hour. Cover with a pie dome or pie carrier and refrigerate for 2 hours before serving.