Chocolate Meringue Pie

Acquire all necessary components. Preheat the oven to its optimal temperature, 350 degrees F (175 degrees C). Isolate eggs and reserve the egg whites for later use.

Prepare the pie: Combine sugar, cocoa powder, and cornstarch in a medium-sized cooking vessel. Gradually incorporate milk into the mixture. Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens and becomes bubbly, taking approximately 4 to 5 minutes. Decrease the heat to a lower setting; continue cooking and stirring for an additional 2 minutes. Remove from the heat source.

Pour approximately 1 cup of hot filling into egg yolks, whisking rapidly to avoid overcooking the eggs. Reintroduce the mixture back into the saucepan; whisk to combine with the hot filling.

Set the saucepan over medium heat and bring the mixture to a gentle boil; cook and stir for 2 minutes. Remove from the heat source and incorporate vanilla extract into the mixture. Pour the hot filling into the prepared crust.

Create the meringue: Whip reserved egg whites and cream of tartar in a suitable bowl until soft peaks form.

Gradually incorporate sugar into the egg whites, then continue to whip until stiff peaks are achieved.

Spread the meringue evenly over the hot filling, covering it all the way to the crust.

Bake in the preheated oven until the meringue reaches a golden color, taking 12 to 15 minutes.