Wow, I had no idea you could make an entire pie in the microwave! This is fantastic and yummy!

Chocolate pie has a nostalgic charm that conjures up memories of family gatherings, diners with their daily specials, and a time when desserts were made with simple and wholesome ingredients. When we speak of pie, it's more than just a dessert; it's a slice of American heritage. Originating from the chocolate cream pies of the early 20th century, this Microwave Chocolate Pie with a chocolate filling and oven-browned meringue topping bridges the classic and the contemporary. It's perfect for those days when you crave something sweet and comforting but want to skip the long hours in the kitchen. This pie allows you to indulge in a little bit of history, right from your microwave, without compromising the indulgent experience of a richer, conventional method - perfect for modern-day dessert lovers who are short on time.

The deep, rich flavor of this chocolate pie stands beautifully on its own but can be nicely complemented with a dollop of whipped cream or a scoop of vanilla ice cream for those who want to add a cold contrast. Serve alongside a warm beverage such as coffee or a glass of cold milk to balance its sweetness. For those who enjoy a bit of fruit, a handful of fresh raspberries or a light drizzle of raspberry sauce can offer a tart balance to the chocolatey richness.

Servings: 8

Ingredients:

For the filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 egg yolks, beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 pre-baked 9-inch pie crust

For the meringue topping:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract

Directions:

1. In a large microwave-safe bowl, whisk together sugar, cornstarch, cocoa powder, and salt for the filling.

2. Gradually stir in the beaten egg yolks and milk until well combined.

3. Microwave the mixture on high, whisking every minute, until it thickens and boils (about 6-8 minutes depending on your microwave).

4. Once thickened, remove from the microwave, and stir in the vanilla extract and butter until the butter is completely melted and the filling is smooth.

5. Pour the chocolate filling into the pre-baked pie crust and set aside.

6. For the meringue topping, beat the egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form.

7. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form and the sugar is dissolved. Beat in the vanilla extract.

8. Spread the meringue over the hot filling, sealing the edges to the crust.

9. Bake in a preheated 350°F oven for 12-15 minutes or until the meringue is lightly browned.

10. Allow the pie to cool for 1 hour, then refrigerate until firm before serving.

Variations & Tips:

- For a touch of elegance, you can sprinkle cocoa powder or chocolate shavings on top of the meringue before browning it in the oven.
- If you're looking to make this pie a bit more "adult," consider adding a tablespoon of your favorite liqueur, like coffee or orange, to the chocolate filling.
- Always ensure that your bowl and beaters are clean and completely dry before whipping the egg whites for the meringue; any trace of oil or yolk can prevent them from reaching the proper volume.
- Letting the pie cool before refrigeration is key to a well-set filling and to prevent your meringue from weeping.