Sky High Chocolate Pie

From Cooking Light Magazine March 2000

Filling:
2 C fat-free milk, divided
2/3 C sugar
1/3 C unsweetened cocoa
3 Tbsp cornstarch
1/8 tsp salt
1 large egg
2oz semisweet chocolate, chopped
1 tsp vanilla extract
1 (6oz) reduced-fat graham cracker crust
Meringue:
1 C sugar
1/2 C water
8 large egg whites
1 tsp cream of tartar

To prepare filling, combine 1/2 C milk, 2/3 C sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Heat 1 1/2 C milk in a heavy saucepan over medium-high heat to 180 or until bubbles form around edge-do not boil. Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly, about 5 minutes; stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat, stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Preheat oven to 350. To prepare meringue, combine 1 cup sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer reads 240. Beat egg whites and cream of tartar at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust. Bat at 350 for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.