1 1/4 c. sugar
1/4 tsp. salt
4 tbsp. cornstarch
2 c. milk
2 egg yolks
2 squares chocolate (each square 1 oz.)
1 tsp. vanilla

MERINGUE:

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

Mix sugar, salt and cornstarch together in top of double boiler. Add milk and cook 15 minutes. Add well beaten egg yolks slowly. Add the melted chocolate and cook slowly for 5 minutes. Remove from fire and add vanilla. Fill baked pie shell. Make meringue by gradually beating sugar and cream of tartar into stiffly beaten egg whites. Place meringue on pie filling being sure that it completely covers filling as this will prevent meringue drawing from sides. Meringue is more attractive if served soon after baking. Place meringue covered pie in oven to brown. Brown 15 to 20 minutes at 300 degrees.

PIE CRUST:

1 c. Gold Medal "kitchen tested" flour
1/2 tsp. salt
1/3 c. shortening
Ice water (about 3-4 tbsp.)

Sift flour once before measuring. Sift flour and salt together. Cut in shortening with 2 knives or a pastry cutter. Add just enough ice water to make dough stay together. Round up dough on cloth covered board (using flour rubbed into cloth to keep dough from sticking). Roll out to fit pan and place in pan loosely to avoid stretching. Let pan rest on table while cutting off extra dough beyond edge of pan. Build up fluted edge. Prick thoroughly with fork to prevent puffing and bake 12 minutes at 400 degrees. Enough pastry for 1 (7") pie.