Chocolate pie with meringue
Description
The recipe won't take much time. Preheat the oven to 190 degrees. Place the pie crust on a baking sheet and bake until golden, about 20 minutes. Let it cool completely, then set aside. Prepare a bowl with a sieve. In a medium saucepan, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually add condensed milk. Add egg yolks. Place the saucepan over medium heat and cook, whisking constantly, until the first large bubble appears, about 5 minutes. Reduce heat to low and cook for 1 more minute, whisking constantly. Immediately pour the mixture through the sieve into the prepared bowl. Add butter and vanilla. Pour the mixture onto the baked pie crust. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 1 day. Preheat the oven to 230 degrees. Using a mixer, beat egg whites with the remaining 1/3 cup sugar and 1 teaspoon cornstarch until stiff peaks form. Spread the meringue over the chocolate filling and bake until the meringue turns lightly browned, 5 to 7 minutes. Serve immediately, chilled.