1 1/3 c. white sugar
3 tbsp. cocoa
3 tbsp. cornstarch (well rounded)
3 eggs
2 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/2 c. sugar, for meringue
1 baked pie crust

Mix dry ingredients in heavy saucepan removing cocoa lumps by mashing with spoon. Separate eggs, placing yolks in mixture and whites in mixing bowl for beating.

Add milk to saucepan a small amount at a time. Cook until thick, stirring constantly.

Once mixture starts to cook it will become lumpy. Turn heat down and beat with spoon until lumps go away. Remove from heat and add vanilla. Let cool while beating egg whites.

To beat egg whites, add extra 1/2 cup sugar as soon as there is a slight foam. Beat until glossy and forms peaks.

Fill pie crust with chocolate mixture. Top with meringue being sure to cover all the edges of the pie crust with the meringue.

Bake in oven at 350 degrees for 15 minutes or until golden brown.