Chocolate Cream Pie:

1 c. sugar
1/3 c. flour
3 tbsp. cocoa
3 eggs (separate whites and set aside)
2 c. milk
dash of salt
1 tbsp. butter
1 tsp. vanilla
1 baked pie shell

Mix all ingredients together except egg whites (reserved for meringue), butter and vanilla. Bring these ingredients to a simmer on stove and stir until thick. Stir in butter and vanilla. Pour into an 8-inch baked pie shell. Top with meringue and bake at 375°F until golden brown, 5 to 8 minutes.

For Coconut Cream Pie, use previous recipe except leave out cocoa. Add 1 cup of coconut. Add coconut after simmering on stove.

Meringue:

3 egg whites
1/8 tsp. cream of tartar
3 tbsp. sugar

Beat egg whites stiff. Slowly add sugar. Top pie.