1 2/3 c. sugar
2/3 tsp. salt
2 2/3 tbsp. cornstarch
1 1/3 tbsp. flour
2 2/3 sq. cut up chocolate
2 2/3 c. milk
3 egg yolks
2/3 tbsp. butter
1 1/3 tsp. vanilla

Mix sugar, salt, cornstarch, flour and chocolate in top of double boiler. Stir in milk. Boil 3 minutes, stirring constantly. Remove from heat. Stir a little of hot mixture into slightly beaten egg yolks. Then blend into rest of hot mixture. Cook another 10 minutes over boiling water. Blend in butter. Cool. Blend in vanilla. Pour into cooled baked pie shell. Finish with meringue or whipped cream. (If with cream, first chill pie thoroughly 1-2 hours.)

MERINGUE FOR 9 INCH PIE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites until frothy, add cream of tartar and continue beating until stiff enough to hold a point. Gradually beat in sugar, continuing beating until mixture is stiff and glossy. Slow and complete blending in of sugar prevents beads of sugar on meringue. Spread meringue on pie and bake 10-15 minutes in 325-350 degree oven.