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

Combine sugar and cocoa, cornstarch and salt in heavy saucepan. Mix well to remove lumps. Gradually add milk and beaten egg yolks, stirring until well blended. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat and add the butter and vanilla. Pour into baked pastry shell and spread with meringue sealing to edge of pastry. Bake in 425 degree oven 5 to 7 minutes or until meringue is lightly browned.

MERINGUE FOR MILK CHOCOLATE PIE:

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 heavy saucepan, stirring well. Cook over medium heat, stirring constantly until transparent and thickened. Beat egg whites until soft peaks form. Continue beating while gradually pouring cooked mixture into egg whites. Beat 3 minutes or until stiff but not dry peaks form. Cover pie filling.