Preheat your oven to 350°F (175°C) and make sure your pie crust is already baked and cooled.
In a medium saucepan, combine the white sugar, brown sugar, cornstarch, gelatin, and salt. Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture begins to thicken.
Add the chocolate chips and chopped dark chocolate. Continue stirring until the chocolate melts completely and the mixture comes to a gentle boil. Let it boil for 1 minute, then remove from heat. Stir in the vanilla extract.
In a separate bowl, beat the egg yolks lightly. Slowly pour about 1 cup of the hot chocolate mixture into the yolks, whisking constantly to prevent scrambling.
Pour the egg yolk mixture back into the saucepan and stir until fully combined and smooth.
Pour the chocolate filling into the prepared pie crust, spreading it evenly.
To make the meringue, place the egg whites and cream of tartar in a clean mixing bowl. Beat with a mixer until soft peaks form.
Gradually add the sugar while continuing to beat until the meringue becomes thick, glossy, and forms stiff peaks.
Spread the meringue evenly over the warm chocolate filling, making sure it touches the edges of the crust to seal the pie. This helps prevent shrinking.
Place the pie in the oven and bake for 15 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow the pie to cool, then refrigerate for at least 2–3 hours before serving so the filling can fully set.
Enjoy!
