Pie:

8-inch baked pie crust
3 tbsp. cocoa
1 c. sugar
5 level tbsp. all-purpose flour
1 3/4 c. milk
pinch of salt
3 egg yolks, beaten (save whites for meringue)
2 tsp. vanilla

Mix cocoa, sugar and flour. Add milk, salt, beaten egg yolks and vanilla. Cook in a saucepan over medium heat until thick. Pour into baked pie crust.

Meringue:

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

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to whip until meringue stands in stiff peaks. Spread evenly over pie, sealing to edge of pie shell.

Bake at 325°F about 25 minutes or until meringue browns. Cool completely before cutting pie.