1 1/4 c. sugar
1/2 c. cocoa
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks
3 tbsp. butter
1 1/2 tsp. vanilla extract
1 (9 inch) baked pastry shell

Combine sugar, cocoa, cornstarch, and salt in a heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove mixture from heat.

Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour into pastry shell. Spread meringue over filling, sealing to edge of pastry. Bake at 425 degrees for 5 to 7 minutes or until lightly browned. Cool before serving. Yield: One 9 inch pie.

Coconut Cream Pie: Follow above recipe; omit the cocoa and add one cup of coconut. Top with meringue.