I'm working out a recipe for a triple chocolate cream pie. Chocolate crust, filling and meringue. I've got my crust and filling figured out, but the meringue is giving me difficulty. I made a traditional meringue for topping pie and sifted in some cocoa powder, baked for 15 mis, and cooled. Although the meringue tasted great, it sank, completely! It looked like a pancake on top of my pie. I was trying to get the 'mile high' effect but chocolate flavored. Any advice would be helpful.