Easy Chocolate Meringue Pie

If needed, pre-bake your pie crust according to package directions.
In a microwave-safe bowl, stir together the sugar, cocoa, and flour.
Add the egg yolks and milk to the bowl, then stir until well combined.
Cook the mixture in the microwave on full power for 2 minutes. Stir, then cook for an additional 3 minutes. Continue cooking in 2-minute intervals until the mixture thickens and reaches a pudding-like consistency.
Stir in the butter and vanilla extract, then pour the filling into a pre-baked pie shell.
In a small saucepan, combine the water, 2 tablespoons of sugar, and cornstarch. Cook over low heat, stirring constantly, until the mixture becomes clear. Remove from heat and set aside.
In a large glass or metal mixing bowl, beat the egg whites, cream of tartar, and salt until foamy. Add the vanilla and gradually beat in the remaining 6 tablespoons of sugar. Continue beating until soft peaks form.
Slowly pour in the cooled cornstarch mixture while beating, and continue until the meringue forms stiff peaks.
Spread the meringue evenly over the pie, ensuring it seals to the crust edges. Bake in the 350 degree F preheated oven for 20–30 minutes, or until the meringue is golden brown.