1/2 c. softened butter
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
1 c. heavy cream
3 tbsp. creme de cacao

Cream butter until fluffy; gradually add sugar and cocoa, beating well until smooth. Add vanilla; add eggs 1 at a time, beating well after each addition. Pour mixture into meringue shell. Whip cream until peaks form; beat in creme de cacao. Spread over pie. Chill until serving time, about 4 hours.

MERINGUE PIE SHELL:

3 egg whites
1/8 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. sugar

Put egg whites, salt, and cream of tartar into mixing bowl. Beat until stiff but not dry. Add sugar gradually, beating until the peaks are stiff. Spread into a well-greased pie tin and bake at 275 degrees for 1 1/2 hours. Cool before filling.