2 eggs separated
1 cup milk
1 teaspoon vanilla
1 cup sugar plus ¼ cup for the meringue
3 tablespoons cocoa
2 tablespoons butter
2 tablespoons flour
Separate the eggs and whisk the yolks. Add the milk and vanilla to the yolks. Sift together the sugar, cocoa and flour. Add the flour mixture to the yolks.
Cook in a heavy bottomed saucepan stirring constantly over medium heat. Add the butter while cooking. Once thickened pour into the 9” baked pie shell.
Beat the egg whites. Add ¼ cup sugar and beat until stiff. Top the filled pie crust with meringue. Brown the meringue in a 325° oven for 20 minutes.
Let cool then refrigerate the pie and serve cold.