Old Southern Chocolate Pie with two types of chocolate for smooth rich flavor and texture

Homemade Chocolate Pie

This has two types of chocolate to give it a rich taste and the smoothest consistency. It's guaranteed to make everyone kiss the cook and don't be surprised if they ask for seconds! PINTEREST

Meringue Topping

4 extra large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon vanilla

In a large mixing bowl, combine egg whites and cream of tartar. Beat until foamy. Mix sugar and cornstarch; add sugar mixture gradually, beating until it forms stiff peaks and is glossy. Add vanilla and beat. Set aside while preparing filling.

Pie Filling

1-1/2 cups sugar

1/4 cup cornstarch

1-1/2 tablespoons unsweetened cocoa

3 cups milk

4 extra egg yolks
2 tablespoons butter

3 squares (3-ounce) unsweetened baking chocolate, chopped

1 teaspoon vanilla

1 (9-inch) pie shell, baked

Pinch salt

Mix sugar, cornstarch, salt, and cocoa in double boiler; blend milk and egg yolks together then gradually add to the sugar mixture. Cook over medium heat until mixture thickens and boils; boil for one minute. Remove from heat; add butter and chocolate squares; still until all is melted and well blended then add the vanilla. Pour into the cooked pie shell. Top with meringue. To keep meringue from shrinking from pie, spread over the hot filling bringing the meringue all the way to the edges of the pie crust edges all the way around. Bake in a preheated 325 degree oven for 5-7 minutes until the meringue is lightly golden. Remove from oven and cool. Chill thoroughly for two hours before serving. Store leftovers in the refrigerator.