1 c. sugar
1/4 c. cornstarch (5 tbsp. by measure)
2 c. scalded milk
2 squares unsweetened chocolate
2 tbsp. butter
1/4 tsp. salt
1/2 tsp. vanilla
3 egg yolks

Mix chocolate with sugar, salt and cornstarch in top of double boiler. Gradually add milk. Cook until thick, stirring constantly. Separate eggs, keeping whites for meringue. Beat the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks. Stir this in double boiler and cook for 5 minutes. Remove from heat; add vanilla and butter. Stir until melted and well mixed. Cool. Pour into a cooled, baked pie shell.

MERINGUE:

3 egg whites
6 tbsp. sugar

Beat egg whites until stiff. Add sugar gradually, mixing well. Spread over cooled pie. Bake in 350 degree oven for 12 to 15 minutes.