Cooking Instructions:

In a medium saucepan, combine cornstarch, sugar, and cocoa. Gradually stir in milk and mix until smooth.

Cook the mixture over medium heat, stirring consistently until it thickens and begins to bubble. Once thickened, remove from heat.

In a separate bowl, whisk the egg yolks and gradually add a small amount of the hot chocolate mixture to temper the yolks. Then, return the yolk mixture to the saucepan and stir to combine thoroughly.

Pour the chocolate filling into the pre-baked pie shell, smoothing the top with a spatula.

In a clean bowl, beat the egg whites until they're fluffy. Gradually add sugar, continuing to beat until stiff peaks form.

Spread the meringue over the chocolate filling, making sure to seal the edges to prevent shrinking.

Bake in a preheated oven at 350° F until the meringue peaks are lightly browned, about 10-15 minutes.

Remove from the oven and allow the pie to cool. Place it in the fridge until set, approximately 2-3 hours.

Serve chilled or at room temperature, garnished with whipped cream, berries, or chocolate shavings as desired.