Pastry for 9 inch pie baked
3/4 c. sugar
5 tbsp. cornstarch
2 1/2 c. milk
3 (3 oz.) sqs. semi-sweet chocolate, melted
3 egg yolks, slightly beaten
2 tbsp. butter
2 tsp. vanilla extract
Meringue for pie (recipe below)

In saucepan, mix sugar, cornstarch, and a dash of salt. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Reduce heat; cook and stir 2 minutes more. Add chocolate; stir 1 cup of hot mixture into yolks; return to pan. Return to a gentle boil. Cook and stir 2 minutes. Stir in butter and vanilla. Pour into pastry shell. Prepare the meringue for pie. Spread on top of pie. Seal edges.

MERINGUE:

3 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
6 tbsp. sugar

In a bowl, beat whites with vanilla and cream of tartar at medium mixer speed for about 1 minute or until soft peaks form. Gradually add sugar, one tablespoon at a time, beating at high speed for about 4 minutes or until mixture forms stiff glossy peaks and sugar is dissolved.