1 baked pastry shell
3/4 c. sugar
1/4 c. cornstarch or 1/2 c. flour
3 c. milk
4 beaten egg yolk
1 tbsp. butter
1 1/2 tsp. vanilla

For dark chocolate pie use 3 squares chopped unsweetened chocolate and increase sugar to 1 cup.

For milk chocolate pie stir in 3 ounces semi-sweet chocolate, chopped, with the milk.

Prepare and bake shell as directed; set aside. For filling, in a heavy medium saucepan, stir together sugar and cornstarch or flour. Gradually stir in milk and add chocolate. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot filling into the beaten egg yolks. Return filling and egg yolk mixture to the saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.

Pour into pie shell and cool or top with 4-egg white meringue and brown (recipe follows).

FOUR EGG WHITE MERINGUE:

Bring egg whites to room temperature; add 1 teaspoon vanilla and 1/2 teaspoon cream of tartar. Beat on medium speed with electric mixer for about 1 minute or until soft peaks form (tips curl).