Prepare and pre-bake your pie crust. Set aside to allow it to fully cool.
Start off making your chocolate filling by taking a medium-size saucepan, and placing it over low heat. In your saucepan combine sugar, cocoa powder, all-purpose flour, and salt. Stir until combined.
Add and yolks, and milk. Whisk thoroughly until all ingredients are combined. Stir whisking continually, until your mixture begins to thicken.
Once thick, remove from heat, and add butter and vanilla. Stir to combine. Cover with plastic wrap directly on the chocolate mixture, and set aside to cool.
While your chocolate mixture is cooling, it’s time to make meringue. In a mixing bowl, add egg whites. Whisk on high speed until stiff peaks form.
Add cream of tartar and continue whisking at high speed.
Add sugar, and vanilla extract. Stir just to combine.
Preheat oven to 350°F.
Spoon the meringue to cover the entire pie. With a rubber spatula, create peaks, then place into the oven and bake for 10-12 minutes, or until the meringue starts to turn a golden brown in color.
Serve right away, or chill first then serve.
If desired, you can decorate your pie a bit by topping it with chocolate shavings, or a drizzle of chocolate sauce before serving.
Please note that this recipe is from Paula Deen’s website and has been slightly adapted.This recipe is intended for serving only after the meringue has been baked. If you wish to prepare the meringue without baking the pie in meringue, you will want to use either pasteurized egg whites or place your egg whites into a double boiler to pasteurize them as you are whisking them.
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