Preheat oven to 350 degrees. Separate egg yolks from whites. In a medium saucepan over medium heat, bring 2 ½ cups of the milk almost to simmering (watch closely so milk doesn’t boil). Meanwhile in a medium bowl, with a 12-inch or large balloon whisk, stir remaining ½ c. milk into the 3 egg yolks. In a second bowl combine 1 cup sugar, the flour, cocoa powder, and ½ tsp. salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan. Over medium-high heat cook and stir mixture until it comes to a full boil. While you are whisking be sure to get the whisk into the corners and sweep the bottom so you won’t have to worry about scorching…which would require starting over. Boil for 30 seconds and remove from heat. Whisk in chocolate and butter until melted and smooth. Stir in 2 tsp. vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed.
For meringue, set whites, in bowl, over bowl of hot water. You will get more volume. Five minutes should do it. Combine ingredients in a large bowl, with 12-inch or larger wire whisk, beat egg whites slowly until foamy. Whisk in the ½ tsp. vanilla, the cream of tartar, and ¼ tsp. kosher salt until well blended. Whisk to peaks. This is the step when whisking by hands pay off. You can also use an electric mixer on medium-high speed. Whisk in superfine sugar, 2 Tbs. at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy, and do not slide when bowl is inverted. Tips of whites should curl over slightly when whisk is lifted from bowl. Turn meringue out all at once on top of hot pie filling. With spatula, spread meringue from center to edge making sure meringue seals to crust all the way around. That will help keep the meringue from shrinking away from the edge. Bake 15 minutes at 350 degrees or until top is golden.
If you overbake, the meringue can weep. Cool on wire rack for 1 hour. Refrigerate at least 2 hours before serving.
Originally Submitted
10/25/2013
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