1 1/2 c. sugar
3 heaping tbsp. cocoa
4 heaping tbsp. flour
3 eggs, separated
2 c. milk
Pinch of salt
1 tbsp. vanilla extract
1/2 stick butter

MERINGUE:

3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar

Mix sugar, cocoa, flour, and salt. Add 1/2 cup milk and blend until smooth. Beat egg yolks and add to mixture, mixing well. Slowly add remaining 1 1/2 cups milk, mixing well. Cook over medium heat, stirring continuously, until thickened. Remove from heat and add vanilla and butter. Put into baked 9 or 10 inch pastry shell.

MERINGUE: Beat egg whites and cream of tartar until frothy. Add sugar a little at a time, beating well. Beat until meringue forms stiff peaks. Bake at 350 degrees until lightly browned.