1 1/4 c. sugar
3/4 c. all-purpose flour
3 tbsp. unsweetened cocoa
1/8 tsp salt
3 eggs, separated
2 1/2 c. milk
2 tbsp. butter, melted
2 tsp. vanilla extract, divided
1/2 tsp. cream of tartar
1/3 c. sugar
Single-Crust Pastry

Combine first 4 ingredients in a heavy saucepan; stir well. Set aside. Combine egg yolks and milk; beat with a wire whisk 1 to 2 minutes or until frothy. Gradually stir into sugar mixture; add butter. Cook over medium heat, stirring constantly, until thickened and bubbly; add vanilla. Spoon mixture into pastry shell; set aside.

Beat egg whites and cream of tartar at high speed with an electric mixer for 1 minute. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over hot filling, sealing to edge of pastry.

Bake at 325 degrees for 25 to 28 minutes or until golden brown. Yield: one 9-inch pie.

SINGLE-CRUST PASTRY:

1 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water

Combine flour and salt; cut in shortening with pastry blender until mixture is crumble. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

To fit into pie plate, roll dough to 1/8-inch thickness on a lightly floured surface. Place in pie plate; trim off excess pastry along edges. Fold edges under and flute. Prick bottom and sides of pastry shell generously with a fork. Bake at 450 degrees for 10 to 12 minutes or until pastry is golden brown. Yield: one 9-inch pastry shell.