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 extract
1 baked 9 inch pie shell
Easy cooked meringue

Combine sugar, cocoa, cornstarch and salt in heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until well blended. Cook over medium heat, stirring constantly until mixture boils and thickens. Boil 1 minute. Remove from heat. Beat egg yolks until thick and lemon colored.

Gradually stir in 1/4 of hot mixture into egg yolks. Add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly 2 minutes. Remove from heat, stir in butter and vanilla. Pour into pastry shell. Spread cooked meringue over filling.

EASY COOKED MERINGUE:

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

Combine water, sugar and cornstarch in 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, (but not dry) peaks form. Spread over pie sealing to edges of pastry. Bake at 475 degrees for 5 to 7 minutes, lightly browned.