Preheat oven to broil. In a large saucepan, combine flour, 2/3 cup sugar, salt, cocoa, and milk. Heat on low 20 minutes, whisking constantly, until thick.

In a medium bowl, whisk egg yolks. Whisking constantly, pour a small amount of hot cocoa mixture into eggs. Pour egg mixture back into saucepan and cook until thickened slightly more, about 5 minutes. Remove from heat. Add butter and vanilla to saucepan and stir until combined. Pour mixture into pie crust.

To a clean mixing bowl, pour in egg whites. In a stand mixer with whisk attachment or with a hand mixer, whip egg whites until glossy and smooth. Slowly add remaining 1/4 cup sugar to egg whites about 1 tablespoon at a time, beating after each addition until sugar is fully incorporated. Continue beating until stiff peaks form.

Top chocolate cream pie with meringue. Place pie on a sheet pan and place on center rack of oven. Broil 3 to 5 minutes, watching carefully, until golden brown. Remove from oven and let cool. Refrigerate at least 3 hours or up to overnight before serving.

Hannaford fresh Magazine, October November 2023