Mix egg yolks and milk; add sugar, flour, and cocoa. Mix well and cook on top of the stove on slow heat until mixture thickens. Pour into unbaked pie shell and bake at 400°F until pie shell is brown.

Meringue:

Beat egg whites with a rotary beater until foamy. Add 1/8 teaspoon cream of tartar and pinch of salt and beat until soft peaks form. Add gradually, sifted sugar and beat until very stiff. Fold in vanilla. Evenly put on top of the chocolate pie then bake 300°F for 10 minutes or until the top of the meringue tips are golden brown.

Submitted by: Aliki Tricomi-Peugh