1 1/2 c. sugar, measured after sifting
3 level tbsp. powdered cocoa
2 tbsp. all-purpose flour
3 lg. eggs, separated
1 whole egg
1 (13 oz.) can evaporated milk
1 tsp. vanilla extract
1 (9 inch) deep dish unbaked pie shell
6 tbsp. sugar
1/2 tsp. vanilla extract

Blend 1 1/2 cups sugar, cocoa and flour together in a large bowl until all lumps are out. Beat egg yolks and whole egg until light and lemon-colored; add a small amount of the milk to eggs. Add eggs and remaining milk to sugar mixture; mix well. Add 1 teaspoon vanilla. Pour into an unbaked pie shell and cook in a preheated 425 degree oven for 10 minutes. Lower heat to 375 degrees and bake for 25 to 30 minutes longer or until a straw or a silver knife blade inserted in the center comes out clean.

Beat egg whites until they stand in soft peaks. Gradually add 6 tablespoons sugar, 1 tablespoon at the time, and continue beating until whites are stiff. Add 1/2 teaspoon vanilla and beat slightly. Spoon meringue onto top of filling; pile lightly with a spatula. Be sure egg whites cover the filling completely. Lower heat to 325 degrees and cook meringue about 10 minutes or until golden brown. Cool on a wire rack and serve hot or cold. This pie does not slice firmly, but the taste makes up for it.