Chocolate: (For 1 Pie)
1 Cup Sugar
2 Tbls. Rounded Cocoa
2 Tbls. Heaped Flour
3 Eggs Yolks
2 Cups Milk (Whole)
2 Tsps. Vanilla
2 Tbls. Butter
Dash Salt

Meringue: (For 1 Pie)
3 Egg Whites
6 Tbls. Sugar
Tip of Spoon Cream of Tarter

1 Cup Sugar 2 Tbls. Rounded Cocoa 2 Tbls. Heaped Flour 3 Eggs Yolks 2 Cup s Milk (Whole) 2 Tsp s. Vanilla 2 Tbls. Butter 3 Egg Whites 6 Tbls. Sugar

Chocolate:
Mix Sugar, flour and salt. Seperate eggs, reserving whites for meringue. Beat egg yolks lightly and add to 1/4 cup of milk, add this to all dry ingredients (sugar, flour, and salt) and mix well. Add rest of milk and place on burner. Cook, stirring constantly until thick. Remove from fire and add cocoa, vanilla, and butter. Cool for at least 15 minutes and pour into a baked crust, cover with meringue.

Meringue:
Beat egg whites until fluffy, add 2 Tbls. of sugar at a time with egg whites and cream of tarter until thick.

Crust:
9 inch freezer cursts, leave together before using. Polk holes with fork on sides and bottom. Follow cooking directions before adding chocolate or meringue. Rub some egg whites on bottom of crust to prevent soggy crust. Make sure you seal the edges with meringue. Cook all until meringue turns a little brown.