Microwave Chocolate Pie

Recipe View Preheat the oven to 375 degrees F (190 degrees C).

Recipe View In a 1 1/2-quart microwave-safe dish, whisk together 3/4 cup sugar, 1/2 cup milk, cocoa powder, cornstarch, and salt until smooth. Stir in the remaining milk. Microwave on high for 5 to 8 minutes, stirring halfway through, until the mixture thickens.

Recipe View In a small bowl, beat the egg yolks lightly. Gradually pour a small amount of the hot chocolate mixture into the bowl, whisking constantly to temper the eggs and prevent scrambling. Pour the yolk mixture back into the microwave-safe dish and whisk until fully incorporated. Microwave on high for 1 1/2 to 2 minutes, stirring frequently, until thickened.

Recipe View Remove the chocolate mixture from the microwave; stir in the softened butter and 1 teaspoon of vanilla extract until smooth. Pour the decadent filling into the pre-baked pie crust.

Recipe View In a clean glass, metal, or ceramic bowl, beat the egg whites and cream of tartar until soft, foamy peaks form. Gradually add the remaining 6 tablespoons of sugar, 2 tablespoons at a time, beating well after each addition until stiff, glossy peaks form. Gently fold in the remaining 1/2 teaspoon of vanilla extract. Spread the meringue evenly over the chocolate pie filling, ensuring it seals to the edges of the crust. Cover the edges of the pie with aluminum foil to prevent burning.

Recipe View Bake in the preheated oven for about 8 minutes, or until the meringue is lightly golden brown and beautifully toasted.