1 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
1 c. evaporated milk
1 c. water
1/2 c. homogenized milk
1/3 c. cocoa
3 egg yolks
1 tsp. vanilla

MERINGUE:

3 egg whites
6 tbsp. sugar

Combine sugar, cornstarch, salt, and cocoa; mix well. Add milk, stirring to mix. Cook over hot water or low heat in club aluminum pan until thickened. Beat egg yolks. Add a little of the hot mixture to the egg yolks, stirring constantly. Then return to the first mixture. When thick, remove from heat. Add vanilla and pour into baked crust. When filling is cool, top with meringue.

Meringue: Beat egg whites until slightly thickened. Add sugar, 1 tablespoon at a time, beating constantly until stiff peaks form. Spread on pie, sealing edges of crust. Bake at 375 degrees for about 15 minutes.

Please Note: For pie no butter is used. The evaporated milk is enough for the flavor.