1 c. sugar
2 rounded tbsp. flour
2 rounded tbsp. cocoa
1 rounded tbsp. butter
2 eggs
1 c. milk
1 to 2 tsp. vanilla

Mix the sugar, flour and cocoa in a small container until well blended. Melt the butter in iron skillet. (Be sure to use iron skillet.) Add the dry ingredients to the butter and mix lightly.

Beat the egg yolk until lemon colored, then add milk to the eggs and beat together, add the egg and milk to the ingredients in the skillet gradually, stirring constantly. Cook slowly until thick.

Add vanilla. Pour into cooked pie shell. Cover with stiffly beaten egg whites on top for meringue and place in oven until the meringue is golden brown.

Note: I use already baked frozen pie shells.