Step 1: Prepare the Pie Crust

1. Combine Ingredients:
   • In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined and the texture resembles wet sand.
2. Form the Crust:
   • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Use the back of a spoon or a measuring cup for a smooth finish.
3. Bake the Crust:
   • Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it turns lightly golden.
   • Remove from the oven and let it cool completely before adding the filling.

Step 2: Make the Chocolate Pudding Filling

1. Heat the Milk:
   • Pour the milk into a medium saucepan and heat it over medium heat until warm, but do not let it boil.
2. Mix Dry Ingredients:
   • In a separate bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually add this mixture to the warm milk, whisking constantly to avoid lumps.
3. Thicken the Pudding:
   • Cook the mixture over medium heat, stirring continuously, until it thickens and begins to bubble. Once thickened, remove from heat.
4. Temper the Eggs:
   • In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot pudding to the yolks, whisking to temper them (this prevents curdling). Gradually return the tempered yolks to the saucepan, whisking to combine.
5. Finish the Filling:
   • Stir in the butter and vanilla extract until smooth. Pour the pudding filling into the cooled crust and smooth the surface with a spatula.

Step 3: Make the Vanilla Bean Meringue

1. Whip the Egg Whites:
   • In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (the tips will curl slightly).
2. Add the Sugar:
   • Gradually add the sugar, a spoonful at a time, while continuing to beat the mixture on high speed. Beat until stiff, glossy peaks form.
3. Incorporate Vanilla:
   • Gently fold in the vanilla bean paste or extract to enhance the flavor.

Step 4: Assemble and Bake

1. Top the Pie:
   • Spread the meringue over the chocolate pudding filling, ensuring that it reaches the edges of the crust to seal in the filling. Use a spoon to create decorative peaks if desired.
2. Bake the Meringue:
   • Preheat the oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is lightly golden on top. Keep a close eye to avoid over-browning.

Step 5: Cool and Serve

1. Cool the Pie:
   • Let the pie cool at room temperature for at least 1 hour to allow the filling to set. For best results, refrigerate for another 2 hours before serving.
2. Slice and Enjoy:
   • Slice into wedges and serve chilled or at room temperature. Each bite is a delightful combination of chocolatey goodness and creamy meringue.