1 c. sugar
2 tbsp. flour
1 c. milk
2 1/2 tbsp. cocoa
1 can Pet milk (sm.)
1 tsp. vanilla

Mix sugar, flour and cocoa. Add enough Pet milk to cream, add egg yolks, beat well, add rest of Pet milk, then white milk and vanilla. Bake in unbaked pastry shell at 350 degrees for about 45 minutes, until slightly firm. Top with meringue.

Beat egg whites until stiff, add 6 tablespoons of sugar, beating well. Add cocoa. Beat meringue until all sugar is dissolved and it stands at peaks. Spread on pie and brown slightly.

VARIATIONS: For coconut, pineapple or other custard pies, leave out cocoa and add 1 cup coconut (after egg yolks), sprinkle coconut over meringue. For pineapple, drain pineapple and use juice for same amount of milk (after egg yolks).