Chocolate Meringe Pie

I used pastry from the banana cream pie batch


Chocolate Pudding filling:
2 1/4 cups milk, divided
1/4 cup cornstarch
1/4 cup Nestle Nesquik chocolate milk mix powder
1 rounded Tbsp unsweetened baking cocoa
2 Tbsp sugar
3 egg yolks

In a small pot, heat 1 1/4 cup of the milk (med heat) and bring to boil.
As you’re watching this, mix the cornstarch, chocolate and sugar in a small bowl.
Add a little of the 1 c milk, stir in the egg yolks and then the rest of the milk.
With whisk, add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but just keep stirring; it gets smooth after a minute.

Pour into baked pie shell. Beat 3 egg whites with 4 Tbsp sugar, until shiny and thick.
If you overbeat it, it will be harder to get a nice finish. Spread over pudding. To get little peaks, just touch the top with a spoon and lift. Bake at 400F for 7 min or until golden. Cool before serving. Keeps well in fridge for several days.