3 c. sifted all-purpose flour
1 c. shortening
6 tbsp. ice water
1 egg, well beaten
2 c. milk
1 c. sugar
1/4 c. plus 2 tbsp. all-purpose flour
1/4 c. plus 2 tbsp. cocoa
1/4 tsp. salt
3 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. vanilla extract
Meringue (recipe follows)

Place 3 cups flour in a bowl; cut in shortening until mixture resembles coarse meal. Add water and egg; stir with a fork until all dry ingredients are moistened. Shape dough into a ball; roll out to fit a 9 inch pie pan. Bake at 450 degrees for 10-12 minutes or until golden brown. (Shape leftover dough into a ball; wrap and store in refrigerator. It can be stored for up to one week.)

Place milk in a double boiler; combine dry ingredients and add to milk. Cook until thickened, stirring constantly. Stir a small amount of hot mixture into egg yolks until well combined. Add egg mixture to hot mixture and cook for 2 or 3 minutes, stirring constantly. Remove from heat; add butter and vanilla. Beat with mixer for 2-3 minutes; cool.

Pour filling into a cooled 9 inch baked pastry shell. Top with meringue. Bake at 350 degrees for 12 minutes or until lightly browned.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Combine egg whites and cream of tartar. Beat until foamy. Gradually add sugar, beating until stiff.

Makes 1 (9 inch) pie.