9 inch baked pie shell
2 tbsp. flour
2 tbsp. cornstarch
1/2 tsp. salt
2 c. milk
3/4 c. sugar
1 tsp. vanilla
2 sq. (oz.) unsweetened chocolate or 3 heaping tbsp. cocoa
3 egg yolks

In saucepan combine flour, cornstarch, salt, sugar, and cocoa. (I sift the above all together.) Add milk and bring to a boil over low heat. Cook, stirring until sauce is thick. Beat egg yolks with a little of the hot sauce. Stir into saucepan and cook for 2 minutes longer over low heat, stirring constantly. Stir in vanilla and cool slightly. Pour into pie shell.

MERINGUE:

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

Beat egg whites until frothy. Add cream of tartar and continue to beat until eggs are stiff, but not dry. Gradually beat in sugar until eggs are stiff and glossy. Pile meringue lightly on pie and spread with spatula to touch edges of pastry all around. Bake in hot oven for 5 to 6 minutes or until delicately browned. This is a Pennsylvania Dutch recipe and has been tried and found to be real good.