Ingredients

• 1  pie crust, unbaked
• 3  eggs, separated
• 1 can evaporated milk
• 3 tablespoons cocoa powder
• 1/3 cup flour
• 2 tablespoons unsalted butter
• 1 1/4 cups sugar, divided
• 1 teaspoon vanilla
• 1 tablespoon cornstarch
• 1/4 teaspoon cream of tartar
• 2 ounces semisweet or dark chocolate, shaved

Preparation

1. Pre-bake your pie shell according to package directions, then preheat oven to 350º F.
2. In a large mixing bowl, mix together 1 cup sugar, flour, cornstarch and cocoa powder. Slowly whisk in evaporated milk and egg yolks until smooth. Transfer mixture to a medium saucepan.
3. Over medium heat, bring the filling mixture to a very low boil while stirring continuously. Immediately reduce heat to low and continue cooking for an additional 1-2 minutes, or until filling begins to thicken. Remove the filling from heat, then stir in butter and vanilla.
4. Pour the filling into prepared pie shell. (Pour through a strainer if mixture isn't completely smooth.) In a large bowl or mixer, beat egg whites with cream of tartar. Gradually add remaining 1/4 cup of sugar and continue whipping until the meringue forms stiff peaks.
5. Gently spread meringue over your pie filling, then place pie in oven and bake for 10-15 minutes, or until meringue is light brown. Remove from oven and let cool at least 15 minutes. Using a peeler or a knife, shave pieces of semisweet chocolate over the top of the pie. Serve immediately or refrigerate until serving.