1 1/4 c. sugar
1/2 c. cocoa
1/3 c. cornstarch
1/4 tsp. salt
1 baked 9" pie shell
3 c. sweet milk
3 egg yolks
3 tbsp. butter
1 1/2 tsp. vanilla

Combine sugar, cocoa, cornstarch and salt in 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 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. Remove from heat and stir in butter and vanilla. Pour in pie shell. Spread meringue over filling. Bake in 425 degree oven until lightly brown.

EASY COOK MERINGUE:

1/2 c. water
1/4 c. plus 2 tbsp. sugar
1 tbsp. cornstarch
3 egg whites
Dash of salt

Combine water, sugar and cornstarch in small saucepan, stirring constantly, over medium heat until transparent and thickened. Beat egg whites and salt until foamy. Continue beating gradually pouring cook mixture. Beat until peaks form.