Cast Iron Skillet Chocolate Pie

This is a recipe from my Aunt Bernice.  She revised it from an old Order of Eastern Star cookbook.
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Using a cast iron skillet for your pie:
A cast iron skillet is a fine vessel for a pie! ​
For crust:
bottom pie crust - make yourself or buy the refrigerated easy kind. 
For a cast iron skillet pie, you will need to have enough to come up the deep sides.  
Put the skillet on the bottom oven rack to ensure a flaky and crisp crust.
  • When making the crust, choose a recipe that makes enough for a deep dish pie.  When you place the crust inside the skillet, use the slightly bigger crust so that the dough covers the deeper sides of the skillet.
  • For a flaky crust when baking, put the cast iron skillet on the bottom shelf of the oven that way the pan will absorb and conduct the heat resulting in a crisp crust.
Ingredients for pie filling:
1/2 c sugar, sifted
1 tsp vanilla
3 tbsp cornstarch, sifted
4 tbsp all-purpose flour, sifted
1/2 bar German Chocolate squares - broken up
3 tbsp butter
3 lg egg yolks (save whites for meringue)
1 & 1/2 c whole milk
Ingredients for meringue:
3 egg whites
1/2 tsp cream of tartar
1 tsp vanilla
6 tbsp sugar, sifted
pinch salt
Picture
Aunt Bernice White - Mama's sister
​Directions for pie filling:
  1. Sift together sugar, flour, and cornstarch.  Place in a saucepan; add milk and mix well.  Add the German chocolate.
  2. Cook over medium heat, stirring constantly until thickened.  (You MUST stir continually or it will stick.)  Remove from heat.
  3. In a small bowl, slightly beat the egg yolks.  Add a small amount of the chocolate mixture to the yolks and stir well.  Slowly add the egg yolks to the remaining chocolate mixture.
  4. Cook for 2 minutes more, stirring constantly.  Remove from heat and add butter.
  5. Cool the mixture, then add vanilla.  Place the cooled filling in a precooked pie shell.
Directions for meringue:
  1. Beat the egg whites until stiff; add sifted sugar one tablespoon at a time and beat well after each addition. 
  2. Add cream of tartar, salt, and vanilla.  Beat well until whites form peaks.
  3. Pile on top of chocolate filling in pie shell.
  4. Bake at 300° until the meringue is light brown.