For the chocolate filling, I was looking for something dense but still silky, so the filling here is a little bit of a cross between a classic chocolate pudding pie and a sturdier ganache tart. There’s a little more cream than a ganache filling but not as much as needed for a pudding, and I used two egg yolks instead of one egg (which evens out the numbers perfectly for the meringue! I’m excessively pumped about that.) Feel free to substitute in your favorite chocolate pudding recipe if you prefer.
Meringue recipe based on recipes by Local Milk, Hummingbird High and Savory Simple.