1 c. sugar
3 tbsp. flour (heaping)
2 tbsp. cocoa
2 egg yolks (reserve whites for meringue)
1 1/2 c. milk
1 tsp. vanilla
pinch of salt
1/4 stick butter
1 (9-inch) baked pie shell

Meringue:

2 egg whites
4 tbsp. sugar
cream of tartar (may add)

Mix sugar, flour and cocoa well with whisk. Add milk and stir until blended well. Add beaten egg yolks and stir constantly over medium-high heat to medium heat until thickened. Add vanilla, salt and butter. Remove from heat and stir until smooth. Pour into already baked pie shell. Top with meringue.

Meringue: Beat whites of eggs with sugar. Add pinch or 2 tartar if you wish. Beat until peaks form.

In memory of my Grandmother Burgess.