CRUST:

1 c. flour
1/4 tsp. salt
1/2 c. Crisco
3 tbsp. ice water

MERINGUE:

1/2 c. water
1/4 c. plus 2 tbsp. sugar
1 tbsp. cornstarch
3 egg whites
Dash of salt

FILLING:

1 1/4 c. sugar
1/2 c. cocoa
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks
3 tbsp. butter
1 1/2 tsp. vanilla

CRUST: In mixing bowl, mix flour and salt. Cut in Crisco; mix well. Add ice water, 1 tablespoon at a time. Mix after each addition with a fork; a soft dough will form. On floured surface roll out to fit 9 inch pie dish or pan. Place in dish. Trim edges. Prick bottom and sides with fork. Bake in 400 degree oven until golden brown. Let cool.

FILLING: Combine sugar, cocoa, cornstarch and salt in a heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove mixture from heat. Beat egg yolks until thick and lemon colored. Add about 1/4 of cooked mixture to egg yolks then pour back into remaining hot mixture. Place back on medium heat and cook for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into baked pastry shell. Spread meringue over filling, sealing to edge of pastry. Bake at 425 degrees for 5 to 7 minutes or until lightly browned. Cool before serving.

EASY COOKED MERINGUE: Combine water, sugar and cornstarch in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until transparent and thickened. Beat egg whites (at room temperature) and salt until foamy. Continue beating while gradually pouring cooked mixture into egg whites. Beat 3 minutes or until stiff peaks form. Do not over beat.