9 inch baked pastry shell
1 c. sugar
1/2 c. all-purpose flour
6 tbsp. Hershey's cocoa
1/2 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
1/4 c. butter
2 tsp. vanilla extract
Meringue Topping (recipe follows)

Prepare pastry shell: cool. In medium saucepan combine sugar, flour, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of mixture into beaten egg yolks; return mixture to saucepan. Continue cooking and stirring over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Press plastic wrap directly onto surface. Cool 10 minutes; pour into baked pastry shell. Heat oven to 350 degrees. Meanwhile, prepare Meringue Topping; spread over warm filling, carefully sealing to edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill several hours. Refrigerate leftovers. (8 servings)

MERINGUE TOPPING:

In small mixer bowl beat 4 egg white and 1/2 teaspoon cream of tartar until foamy. Gradually add 6 tablespoons sugar; beat until stiff peaks form and sugar is dissolved.