1/2 c. cocoa
1 c. flour
2 c. sugar
1 tsp. salt
4 c. milk - 1 (12 oz.) can Pet evaporated milk and 2 1/2 c. whole milk
6 eggs, separated
1 stick butter
2 tsp. vanilla flavoring
2 baked pie shells

Bake pie shells; set aside. Separate eggs. Mix cocoa, flour, sugar, salt, add milk gradually. Cook on top of double boiler, stirring often. When mixture begins to get hot, beat egg yolks with fork, then add to hot mixture. Cook until it thickens. Turn burner off. Add butter and flavoring. Stir until butter melts, then pour in baked pie shell. Top with meringue.

FAIL PROOF MERINGUE:

6 egg whites
Dash of salt
7 oz. jar Kraft marshmallow cream

Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350 degrees for 12-15 minutes or until lightly browned, cool.