3/4 c. sugar
2 rounded tbsp. flour
2 rounded tbsp. cocoa
2 c. milk
2 eggs
1 tsp. vanilla
1 lump butter
1 pie crust, cooked

Mix dry ingredients and set aside. Mix milk and egg yolks in heavy pan; add dry ingredients. Cook on medium to high heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla and butter. Let pudding cool, then pour into crust. Refrigerate for 2 to 3 hours. Top with Cool Whip and serve.