Start by baking your empty pie crust. Use a fork to poke a few holes in the bottom to prevent bubbling. Bake at 350°F until it’s light golden brown, then let it cool.

In a medium pot, mix together 1 cup of sugar, 3 tablespoons of cocoa powder, and 3 heaping tablespoons of cornstarch. Slowly pour in 2 cups of milk while stirring constantly. Go slow so the cocoa mixes in smoothly and doesn’t just float on top.

Turn the stove to medium heat (around setting 5 or 6). Add in 1/2 stick of butter and 1 teaspoon of vanilla. Separate the 3 eggs and put just the yolks into your chocolate mixture. Save the whites for your meringue later!

Keep stirring non-stop until the mixture thickens. You’ll know it’s ready when it coats your spatula and starts to feel like pudding.

Pour the thickened chocolate filling into your cooled pie crust. Let it cool completely before topping. In a mixing bowl, beat the egg whites on high speed until they form stiff peaks. Slowly add 1/4 cup sugar while beating to make it glossy and sweet.

Spread the meringue on top of the cooled chocolate filling. Be sure the meringue touches the crust all the way around-this helps seal it and keeps it from shrinking.

Use your spatula to create little peaks in the meringue, then pop it back in the oven at 350°F for about 2 minutes. Watch closely-it’s done when the meringue has those beautiful light brown spots on top.