2 c. milk
2/3 c. sugar
3 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt
3 eggs, separated
1 tbsp. butter
1 tsp. vanilla
3 tbsp. sugar
Shredded coconut

Scald milk. Mix together sugar, cocoa, flour and salt. Add a little scalded milk to this mixture to form a paste. Pour paste into remainder of scalded milk. Cook over low heat, stirring constantly, until thick. Add slightly beaten egg yolks and butter.

Cook 1 minute more. Remove from heat and add vanilla. Cool slightly. For meringue, beat egg whites until stiff and beat in 3 tablespoons sugar gradually. Pour filling into baked pastry shell. Cover with meringue, being sure meringue touches rim of crust all around pie. Sprinkle with coconut. Brown meringue in slow oven for 20 minutes or in broiler.