2 sq. unsweetened chocolate
1 pt. milk
3 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
2 eggs, separated & beaten
1 tbsp. butter
1 tsp. vanilla
Pastry shell, baked

Heat the chocolate and milk in top of double boiler. Mix flour, sugar and salt thoroughly; add some of the hot liquid; mix well and return to the top of double boiler, blending in slowly. Stir and cook until thickened; cover and cook over low heat for 15 minutes. Remove from heat; beat well.

Pour a small amount into the beaten egg yolks, then slowly combine the yolk and milk mixture. Add butter and vanilla. Pour into baked pie shell and let stand while making the meringue.

Beat egg whites until stiff, add 4 tablespoons sugar, pinch of salt and a drop or 2 of vanilla. Spread over top of pie to edge of crust and bake at 325 degrees for 15 to 20 minutes or until lightly browned. Serve cold, so filling has time to set.