1 1/4 c. sugar
1/2 c. cocoa
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks (reserve whites for meringue)
3 tbsp. butter
1 1/2 tsp. vanilla
1 baked 9 inch pie crust
No Fail Meringue

Combine sugar, cocoa, cornstarch, and salt in heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until blended. Cook over MEDIUM HEAT, stirring constantly, until mixture thickens and bubbles; boil 1 minute, stirring constantly. Remove mixture from heat.

Beat yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add back to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes, stirring constantly. Remove from heat, stir in butter and vanilla. Pour into pastry shell. Cool. Top with meringue.