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

Let milk come to a boil. Beat egg yolks, add sugar, flour and cocoa. Mix with the milk and cook until thick. Add butter and vanilla. Pour in baked pie crust. Top with meringue. Bake at 325 degrees until brown.

BASIC MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Separate eggs while they are at refrigerator temperature, put in a bowl and allow to reach room temperature.

Beat egg whites until they reach the foamy stage. Add cream of tartar. Continue beating until egg whites reach the soft peak stage. Start adding sugar, 1 teaspoon at a time. Beat thoroughly after each addition. Continue adding sugar and beating until all sugar has been added. Pile lightly on pie and gently spread with a spoon or spatula until meringue is sealed all around the edge of the crust. Bake at 325 degrees for 12 to 15 minutes or at 425 degrees for 4 to 5 minutes.