Chocolate Meringue Pie

Chocolate Filling
In a medium heavy bottom saucepan mix together the sugar, cornstarch and cocoa powder.
In a separate bowl whisk together the milk and egg yolks until fully combined. Pour into the saucepan and mix until smooth.
Turn the heat to medium and cook, whisking constantly. The mixture will start to boil, keep whisking until thickened. This usually takes 6-8 minutes. The custard should be nice and thick when you remove it from the heat.

Remove from the heat and stir in half of the butter, and all of the chocolate and salt. Once combined stir in the remaining butter until smooth. Now stir in the vanilla extract. Pour into the baked pie shell and cover with a piece of plastic wrap while you make the meringue.

Meringue
Preheat the oven to 350° F.
In the bowl of a stand mixer fitted with the whip attachment begin beating the egg whites and salt on the lowest speed until frothy.
Add in the cream of tartar and increase the speed to medium, beating until fluffy. Slowly add in the sugar, a little at a time until all of the sugar is incorporated. Turn the speed to high and continue beating until firm, glossy peaks form. Add in the vanilla extract.

Immediately spread over the filled pie, making sure to spread the meringue out to touch the crust. You want to make sure all of the filling is covered completely.
Using the back of a spoon to make little peaks all over the meringue.

Place in the preheated oven and bake for 15 minutes.
Cool for 1 hour before refrigerating for 4-6 hours. Enjoy!