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Mix together 1 ¼ c sugar, cocoa, cornstarch and salt in a double boiler.
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Add milk and egg yolks and cook over medium heat until thick, stirring constantly.
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Stir in butter and vanilla. Pour into baked pie shell. Chill.
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Meringue: Add 3 tb sugar and pinch of cream of tartar to egg whites. Beat until stiff peaks. Spread over cooled chocolate filling and bake at 350 F (175 C) until lightly browned, about 10 minutes.