Chocolate Pie (Peggy's Revision)

• 1 1/2 cup sugar
• 6 level T cornstarch
• 1/2 t salt
• 1/2 cup cocoa or 2 squares chocolate
• 3 cups milk (Peggy used all evaporated or skim milk instead of whole milk)
• 4 egg yolks
• 1 1/2 T vanilla
• 1 1/2 rounded T butter
• 1 pie shell, baked
• 4 egg whites
• 8 T sugar
• 1 Level T of cornstarch

Combine first four ingredients and dissolve in milk. Cook over low heat or in double boiler until mixture starts to thicken. Slowly add egg yolks. Cook two minutes longer or until it has thickened considerably. Remove from fire and cool. Add butter and vanilla. Pour into baked pie shell and top with meringue made with four egg whites, 8 T of sugar, and 1 T of cornstarch (to keep it from weeping). Bake at 400° to 450° until golden brown.