2 tbsp. cornstarch
1/4 c. flour
1 c. sugar
2-3 tbsp. cocoa
1/4 tsp. salt
3 c. milk
3 eggs yolks (beaten)
4 tbsp. butter
2 tsp. vanilla extract

MERINGUE:

3 egg whites
1/8 tsp. salt
6 tbsp. sugar
1/4 tsp. cream of tartar

Combine flour, sugar, cornstarch, salt, and cocoa in saucepan. Blend in milk, gradually. Cook stirring constantly, until thick. Blend about 1/2 cup of the hot mixture into beaten egg yolks, then add to the hot mixture in saucepan. Cook 1 minute, stirring constantly. Blend in butter and vanilla. Cover and cool to lukewarm, stirring occasionally. Pour into baked pastry shell. Top with meringue. Yield: 1 9 inch pie.

Meringue: Beat egg whites with salt and cream of tartar (may omit) until soft peaks form. Add sugar gradually beating well after each addition. Beat until meringue stands in stiff peaks. Spread over cooled pie filling; seal to edge. Bake at 350 degrees for 12-15 minutes, until browned.