Delicious rich chocolate custard topped with fluffy meringue.
Separate 4 eggs and place yolks in microwave-safe bowl.
Add additional egg and beat well.
Then add milk and beat again.
Add ¾ c sugar and cornstarch.
Microwave for 2 minutes.
Whisk very thoroughly again.
Microwave 30 seconds and whisk again.
Repeat this until custard begins to thicken and set.
In separate bowl on stand mixer, place the 4 egg whites and the cream of tartar.
Beat with whisk attachment for 1 minute.
Sprinkle sugar over egg whites while mixer is going.
Once all 6 T sugar are added, turn mixer to high and whisk until stiff peaks are reached.
Add chocolate extract and let it mix in.
Pour custard mixture into pie shell.
Spread meringue over top making sure it touches the pie shell on every part of the edge.
Bake at 350 until meringue is lightly browned, about 10 minutes.
Serve cooled or refrigerated. Store in refrigerator.
If you don’t like meringue, make pie as directed but top with whipped cream instead of making the meringue. Save your egg whites for another dish.