• You'll need to make a prepare one, fully-baked pie shell for this recipe. Crumb crusts like graham cracker crust also work for this recipe.

Make the Homemade Chocolate Pudding

• In a medium pot over medium heat, combine the milk and cream. Heat until steaming and just below a boil.
• In a large mixing bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until fully combined.
• Add the egg and whisk lightly to break it up. The dries will not all be mixed together with the egg yet at this stage.
• Very slowly pour the hot milk and cream into the bowl while whisking constantly and vigorously to temper the egg and prevent curdling.
• When all of the liquid has been added, pour the entire mixture back into the saucepan.
• Place the saucepan over low heat and whisk continuously until the pudding thickens and begins to bubble.
• Once the mixture begins to boil, continue whisking vigorously for 30 to 60 seconds to fully activate the cornstarch.
• Remove from heat and immediately strain the pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
• Add the chopped chocolate and butter to the hot pudding. Whisk until both have melted and the mixture is smooth and glossy.
• Pour the warm pudding into your prepared, fully baked pie shell, spreading it evenly.
• Press a piece of plastic wrap directly against the surface of the pudding to prevent a skin from forming.
• Refrigerate for at least 3 hours, or until the filling is fully set and completely cool before topping with whipped cream.

Make the Meringue Topping

• In a mixing bowl set over a double boiler, whisk together the egg whites and sugar.
• Continue whisking the mixture slowly until a candy thermometer reads 160°F (70℃).
• Immediately remove the bowl from heat, and whip on high speed with a stand mixer until stiff peaks form.
• Spread the meringue evenly over the chilled vanilla pudding, making sure to seal the edges where the meringue meets the crust.
• Using a kitchen torch, brown the meringue until it is a golden brown. Alternatively, bake the pie at 350℉ (175℃) or put the pie under a broiler until the meringue becomes a golden brown color.
• Slice and serve!