1 (9 inch) pie shell, cooked
3 egg yolks
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped pecans
1 c. sugar
1/4 c. flour
1/4 c. cocoa
1 2/3 c. evaporated milk

Mix all ingredients, except pecans, well together. Cook over low flame, stirring constantly until the mixture thickens. Add 1/2 cup chopped pecans.

Cool and pour in cooked pie shell. Cover with meringue and cook at 350 degrees until slightly browned.

MERINGUE:

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

Beat egg whites and cream of tartar; add sugar gradually. Beat until meringue stands in peaks. Add vanilla and spread over top of pie.