3/4 cup sugar

pinch salt

3 tbsp cocoa

1 tbsp butter

5 tbsp flour

2 generous cup milk (evaporated milk may be used for richer taste)

3 egg yolks, well beaten, reserve egg whites

Mix dry ingredients in top of double boiler over hot water. Add milk slowly and blend well. Cook until mixture thickens, stirring occasionally. Now take small amount of chocolate mixture and add to egg yolks and blend, then add egg yolk mixture to chocolate and beat well. Add butter and vanilla and blend well. Let cool slightly and pour into baked pied shell.

Meringue: Using 3 reserved egg whites, beat well and add 3 heaping tbsp sugar, and dash of cream of tarter. Beat until tiff and will hold peaks. Spoon on pie and bake in moderate oven until brown.

Recipe by E. Jean Sharpe

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