2 c. milk
6 tbsp. cocoa
1/4 tsp. salt
1 c. + 2 tbsp. sugar
1 tsp. vanilla
3 egg yolks
1 stick or 8 tbsp. butter
1/4 c. cornstarch

Heat milk and butter in heavy saucepan until hot. Beat egg yolks in bowl; pour a little hot milk mixture into beaten yolks and stir well. Then pour all into milk mixture. Let heat to simmering.

In another bowl mix sugar, cocoa, salt and cornstarch well. Pour slowly into hot milk mixture, stirring constantly until thickened. Let cool. Pour into ready-baked 8 or 9-inch pie crust and top with Never Fail Meringue (recipe follows). Bake 10 minutes at 450 degrees or until brown.

NEVER FAIL MERINGUE:

Mix 1 tablespoons cornstarch, 2 tablespoons sugar and 1/2 cup water in small saucepan. Cook on medium heat until thickened. Beat 3 egg whites until foamy. Add 6 tablespoons sugar, one tablespoon at a time. Add 1/4 teaspoons vanilla and dash of salt.

Pour hot cornstarch mixture into egg whites, beating while pouring. Beat until stands in stiff peaks. Spoon over pie, being careful to seal edges to pie crust. Bake 10 minutes in 450 degree oven or until brown.