2 1/2 c. milk
3 sq. Hershey's baking chocolate, melted
2 tbsp. flour (all-purpose)
3 tbsp. cornstarch
1 c. granulated sugar
1/2 tsp. salt
4 egg yolks, slightly beaten
2 tbsp. butter
1 1/2 tsp. vanilla
9-inch baked pie shell
4 egg whites
1/2 tsp. cream of tartar
1/2 c. granulated sugar

Scald 2 cupfuls milk with melted baking chocolate in top of double boiler over simmering water, stirring until smooth. Sift flour, cornstarch, 1 cupful sugar and salt twice. Mix with remaining 1/2 cupful of milk. Add to chocolate mixture, stirring constantly, until thickened. Cool 10 minutes longer. Remove from fire; gradually add some of chocolate mixture to beaten egg yolks and return to double boiler. Cook 2 minutes longer, stirring occasionally. Remove from fire; add butter and vanilla. Pour into baked pie shell.

Cover with meringue made by beating egg whites with cream of tartar until frothy. Gradually add 1/2 cupful sugar (1 tablespoonful at a time), beating until stiff. Brown in hot oven (425 degrees) about 5 minutes. Cool to room temperature. Chill; serve cold.