Mile-High Chocolate Meringue Pie

I'm about pied about. I can't wait to cut into these and take photos of what's going on inside. I baked this one for my finicky eater because who can resist homemade chocolate pudding topped with sweet fluffy meringue. Now I have a loaf of bread in the oven and I'm off to work on making some cheddar crisp crackers for the appetizer. I'm starting to slow down a nap may be in my future.

Recipe from Coming Home with Gooseberry Patch.
Ingredients
Filling
1-1/2 cups sugar
1/2 cup baking cocoa
1/4 tsp salt
1/2 cup all-purpose flour
4 egg yolks, beaten
2 cup whole milk
1 tsp vanilla extract
9-inch pie crust, baked and cooled
Meringue
5 to 6 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
1/2 tsp vanilla extract
Directions
Mix sugar, cocoa, salt and flour in a medium bowl; set aside. In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Set aside and continue with filling. Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth. Bring to a boil over medium heat; stir in vanilla. Boil, stirring constantly, until thickened, about 10 to 15 minutes. Remove from heat and beat until smooth; pour into crust. Spoon meringue over hot filling, sealing carefully to edge of crust. Bake at 350 °F until meringue is lightly golden, 12 to 15 minutes. Cool completely.