Base Mixture:

1 1/4 c. milk
5 oz. (1 small can) evaporated milk
1 c. sugar
2 tbsp. cocoa
dash of salt
4 tbsp. flour, sifted
3 eggs, separated
1 tsp. vanilla
2 tbsp. butter
1 pie shell, baked

In a saucepan, mix together milk and evaporated milk. Scald milk mixture; then set aside.

In a bowl, mix together sugar, cocoa, salt and flour. Pour milk mixture over dry mixture. Mix well. Beat egg yolks, then add to mixture. Put mixture in a heavy boiler and cook over low heat until it thickens. Remove from heat. Stir in vanilla and butter. Pour into baked pie crust.

Meringue Topping:

3 egg whites (from above)
3 tbsp. sugar

Beat egg whites until stiff. Add sugar, 1 tablespoon at a time, beating until egg whites stand in peaks. Put meringue over mixture in pie shell.

Bake at 325°F for 15 to 20 minutes.