Crust:

1 1/2 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavored Crisco chilled
1/3 c. ice water

Filling:

1 tbsp. cornstarch
3 eggs separated
2 c. milk
2 tbsp. butter
1 tsp. vanilla

Meringue:

egg whites
1 tsp. sugar
1/2 tsp. cream of tartar

For crust: Sift the flour and salt into medium bowl; add shortening. Using a fork or a pastry blender cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea sized bits. Stirring with the fork, gradually add enough water until mixture clumps together (you may need more or less water). Gather dough and press into a thick disk. Can be refrigerated for up to an hour. Roll out dough to fit 9 inch pie pan.

Bake until slightly brown. Filling: In a medium sauce pan, on medium heat, mix together sugar, flour, cocoa, milk and cornstarch until slightly thick, stirring constantly. Add egg yolks, cook until thick. Remove from heat, add butter and vanilla, stir until butter is melted. Pour mixture into baked pie shell. Meringue: Whip egg whites with sugar and cream of tartar until fluffy. Spread on top of pie bake until peaks are brown. Also, instead of cocoa, you can add 1/2 bag of coconut when adding butter and vanilla for coconut pie; or one small can of drained pineapple chunks for pineapple pie.