Meringue and chocolate pudding pie

I modified this from my sister-in-law's pie, which she labeled "Jean Green Chocolate Pie".

Blind bake a standard pie crust:  20 minutes with pie weights, followed by 15 minutes without, at 375 F.

In a large sauce pan, melt butter over low heat, then whisk in:

1. 1 stick (1/2 c) butter, melted
2. 4 egg yolks (whites reserved)

Next whisk in dry ingredients to get a thick batter:

1. 8 3/4 oz sugar (1 1/4 c)
2. 1 1/8 oz flour (1/4 c)
3. 1 oz unsweetened cocoa powder (1/3 c)
4. dash of salt

Slowly whisk in milk to get smooth mixture:

1. 1 1/4 c milk
2. 1 t vanilla extract

In stand mixer, whisk to soft peaks (or just shy of):

1. 4 reserved egg whites
2. 1/4 t cream of tartar

Meanwhile, cover and bring to boil in saucepan:

1. 9 oz sugar (1 1/4 c)
2. 2 oz water (1/4 c)
3. pinch of salt

With mixer running slowly, pour boiling sugar syrup into egg whites.  Increase speed to high and whip until cooled.  Put custard into pie crust, top with Italian meringue.  Serve chilled.