• Use glass or metal bowls—plastic can hold grease that prevents whipping.
• Ensure no yolk gets into the whites; any fat can deflate the meringue.
• Beat whites at room temperature for maximum volume.
• Cream of tartar stabilizes the peaks.
• Avoid overbaking—aim for light golden tops, not brown.

Make-Ahead & Storage

• This pie can be prepared up to 2 days ahead. Cover and refrigerate to let flavors meld.
• Before serving, allow 15–20 minutes at room temperature for the best texture.
• Leftovers keep 3–4 days in the fridge.

 A slice of this chocolate pie isn’t just dessert—it’s a bite of tradition, a reminder of love, and a taste of home.