2 c. milk
1 c. sugar
4 tbsp. cocoa
1/4 tsp. salt
3 tbsp. butter
1 tsp. vanilla
3 tbsp. plain flour
1 box egg scramblers or equivalent to 2 eggs

May use reconstituted non-fat dry milk.

Scald milk in Pyrex bowl uncovered in microwave about 4 minutes. Do not boil. Mix sugar, cocoa, flour and salt together and gradually stir into hot milk. Cook on HIGH about 5 minutes or until thickened, stirring each time mixture begins boiling around edges of bowl.

Add some of mixture by spoonfuls into egg substitute stirring. Stir rest of egg substitute into hot mixture. Place in microwave and cook about 2 minutes or until thickened stirring as it begins to boil.

Remove from microwave when thickened. Add butter and vanilla. Mix. Pour into baked crust and add meringue. Brown at 350 degrees.

This same cream filling may be used for coconut pie reducing sugar to 3/4 cup or less and omit cocoa.

MERINGUE:

4 egg whites
8 tbsp. sugar

Beat egg whites on high in mixer until stiff. Gradually add 2 tablespoons sugar at a time beating constantly.