Grandma's Chocolate Cream Pie

Combine dry ingredients such as sugar, flour, and cocoa powder in a bowl until they are fully incorporated.

In a separate large mixing vessel, whisk together liquid ingredients like milk, egg yolks, and vanilla extract until they are smooth and well combined. Add the dry ingredients to this mixture and blend until a smooth, even custard forms.

Pour the prepared custard into a preheated cast iron skillet over medium heat. Cook, stirring constantly and attentively, until the mixture starts to simmer but does not boil vigorously, about 5 minutes. Continue cooking for a further 3-5 minutes or until the custard has thickened to your liking, then remove from heat immediately. Use a spoon to smooth out any lumps in the hot custard before transferring it to a pre-baked pie crust.

Position an oven rack approximately 6 inches away from the heat source and set the oven to a moderate temperature. Preheat the broiler.

In a small mixing bowl, whip together egg whites, sugar, and vanilla extract until stiff peaks begin to form. Utilize an electric mixer to achieve this.

Spread the meringue over the custard using a spatula, taking care not to break the delicate structure.

Carefully place the pie under the preheated broiler and cook for 1-2 minutes, or until the meringue starts to turn a light brown color. Be extremely cautious not to allow the meringue to burn during this time.

Place the pie in the refrigerator or on Grandma's porch on a cool evening until the custard has congealed, approximately 2 hours.