9-inch deep dish pie shell
1 1/2 c. sugar
1/3 c. cornstarch
3 tbsp. cocoa
3 lg. eggs, separated
1 can water
Dash of salt
2 tbsp. butter
1 tbsp. vanilla
12 oz. evaporated milk

MERINGUE:

3 egg whites
1/2 tbsp. cream of tartar
3 tbsp. sugar
1 tbsp. vanilla

Stir sugar, cornstarch, cocoa, and salt together. Add egg yolks and stir. Add milk and water, cook on medium high until it boils, stirring constantly to prevent sticking. Remove from heat, add 2 tablespoons butter, 1 tablespoon vanilla. Stir well and pour into pie shell. Top with meringue and brown at 320 degrees for 10 minutes.

MERINGUE:

Beat egg whites, sugar, vanilla, and cream of tartar at high speed until stiff peaks form.

For peanut butter pie, substitute 3 tablespoons peanut butter in place of cocoa.