2/3 c. sugar
1/4 c. Argo cornstarch
1/4 tsp. salt
2 1/2 c. milk
3 egg yolks, slightly beaten
2 (1 oz.) squares unsweetened chocolate, coarsely chopped
1 tsp. vanilla
1 baked 9" pastry shell
Never Fail Meringue

In 2 quart saucepan stir sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in egg yolks; add chocolate. Stirring constantly, bring to boil over medium low heat; boil 1 minute. Remove from heat; stir in vanilla. Turn into large bowl; cover surface with plastic wrap. Cool slightly (no longer than 1 hour). Spoon into pastry shell. Spread with Never Fail Meringue, sealing edges to crust. Bake in 350 degree oven for 15 to 18 minutes or until lightly browned. Cool at room temperature. Makes 8 servings.