Make mini pie crusts (directions can be found here)
1 box (4 serving size) chocolate pudding
2 cups milk
1 oz. milk chocolate chips or bar (shredded or chopped finely)
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/3 cup sugar
1 oz. milk chocolate chips or bar finely grated
Preheat oven to 350 degrees.
Mix pudding, milk and 1 oz chocolate together. Place your baked shells inside the muffin cups to keep them from tipping. Spoon about 2 Tablespoons of pudding into each crust.
In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate. Spoon meringue onto pudding in each cup; spread to edge of crust to seal well and prevent shrinkage.
Bake 10 to 15 minutes or until meringue is light golden brown.
Cool completely, about 1 hour. Refrigerate until filling is set, about 1 hour. Store in refrigerator.