1 (9 or 10-inch) deep dish pie crust
1/4 cup cocoa
1/2 cup cornstarch
1 1/4 cups sugar
3 egg yolks, beaten
1 tsp. vanilla
1/4 cup (1/2 stick) butter
1 (12 oz.) can evaporated milk
2 cups water

Brown pie crust and set aside. In microwavable bowl, mix cocoa, cornstarch and sugar. Mix with fork until all lumps are gone. Gradually add milk and water. Stir until well mixed. Add butter, microwave mixture on high for 5 minutes. Stir mixture well and continue microwaving at 3 minute intervals stirring in between microwaving.

Before mixture begins to thicken, stir in eggs yolks quickly, continually stirring. Cook mixture in microwave until thick, stirring frequently. When thickened, remove from microwave and stir in vanilla. Pour into pie shell.

MERINGUE:

3 egg whites
1 jar marshmallow cream or fluff
1/4 cup sugar

Beat egg whites on high until soft peaks form. Add sugar. Beat until stiff peaks form. Gradually add entire jar of marshmallow cream. Beat in mixer until thoroughly mixed and peaks are stiff. Spread on pie being sure to seal edges. Brown in oven at 350°F. Can sprinkle a few chocolate chips on meringue before baking if desired.