1 prebaked deep dish pie crust
4 eggs, separated
½ cup of white sugar
½ cup of dark brown sugar
¼ cup of cornstarch
One 4-ounce envelope of unflavored gelatin
½ teaspoon of salt
2 ½ cups of milk
1 cup of semi-sweet chocolate chips
2 ounces of chopped dark chocolate squares
1 tablespoon of vanilla
6 egg whites (4 from the separated eggs and 2 additional)
2 teaspoons of cream of tartar
2/3 cup of sugar
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Begin by combining sugars, cornstarch, gelatin, salt, and milk in a saucepan over medium-low heat. Stir constantly until combined.
Add the chocolate and allow the mixture to reach a boil. Continue boiling for one minute, then remove from heat and add vanilla.
In a separate bowl, whisk the egg yolks. Gradually pour one cup of the pudding mixture into the yolks while constantly whisking to prevent the eggs from cooking. Pour the egg yolk mixture back into the saucepan and mix well. Transfer this mixture into the prebaked pie crust.
For the meringue, combine egg whites, sugar, and cream of tartar. Beat these ingredients together until stiff and able to form peaks.
Spread the meringue over the top of the pie, making sure it reaches the edge of the crust to create a seal.
Bake in a preheated oven at 350 degrees for 15 minutes.
Ensure to chill the pie before serving.

For a loftier meringue, use an additional 3 egg whites, 1 teaspoon of cream of tartar, and 1/3 cup of sugar.