Take it off the heat and mix in the vanilla essence and melted butter until combined.
Spoon the chocolate filling into the pie crust that has been cooked.
If desired, whip up the meringue:
Use an electric mixer to whip the egg whites in a separate bowl until soft peaks are formed. To get firm, glossy peaks, beat in the sugar a spoonful at a time while beating.
Before sealing it, spread the meringue over the hot chocolate filling and make sure it reaches the crust’s edges.
Ten to twelve minutes at 350°F (175°C) will get the meringue a golden brown color.
Before serving, allow the pie to cool to room temperature. Put it in the fridge for at least two hours to let the filling set for the best results.
Only fifteen minutes to prepare, twenty to cook, and eight to serve.
