1 c. sugar
1/2 c. flour
1/4. cocoa
2 egg yolks
2 c. milk
1 tsp. vanilla
2 tbsp. butter

Combine sugar, flour and cocoa in sauce pan. Add milk and egg yolks (save whites for meringue). Cook on medium heat, stirring often. When mixture is very thick, remove from heat and stir in vanilla and butter. Pour into cooled, baked pie crust. Let cool before topping with meringue. (More cocoa can be used for a more chocolate flavor and less sweet.)

MERINGUE:

2 or 3 egg whites
1/4 - 3/8 c. sugar

Beat egg whites until very fluffy. Slowly add sugar until blended well and stands in peaks. Spread on cooled pie and bake at 350 degrees until golden brown.