2 (12 oz.) cans evaporated milk
1 1/2 cans water (use can from above)
4 c. sugar
3 heaping tbsp. cornstarch
3 heaping tbsp. cocoa
6 egg yolks (reserve whites for meringue)
1 tsp. vanilla
2 prepared 9" pie crusts

Bake pie crusts according to directions on package. In large saucepan, mix together milk, sugar, cornstarch, cocoa, egg yolks and vanilla. Cook on high heat until thick. Stir often to prevent sticking.

Pour into 2 prebaked pie crusts. Let cool. Beat egg white until stiff, then add 1/2 teaspoon vanilla, 1/2 teaspoon cream of tartar and 1/2 cup sugar. Put on top of pie and brown in 375 degree oven. Let cool before serving.