Instructions

1. Make the custard. In the saucepan, mix together 3/4 cups of sugar, 5 tablespoons of cocoa, 3 tablespoons of cornstarch and 1/4 teaspoon of salt. Gradually mix in 1 1/2 cups of milk. Cook over medium high heat, and stir until the mixture is thickened and bubbly. Once the mixture has thickened, reduce heat to medium low and allow to cook for 2 more minutes; continue to stir. Remove the pan from heat.

2. Separate the egg yolks from the egg whites. Reserve the egg whites. Take the egg yolks and beat them, then add about 1 cup of the custard mixture to the egg yolks slowly and stir. Once this is done, add the mixture back to the saucepan. Return the saucepan to medium heat and slowly let it return to a boil. Let it cook 2 minutes and stir every 15 to 20 seconds. Remove from heat, and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool; it will thicken as it cools. Pour it into the pie crust. Then pour the custard filling into your pie crust. Preheat the oven to 350 degrees.

3. In a clean bowl, beat the egg whites and mix in 1/4 tablespoons cream of tartar until soft peaks start to form. Gradually beat 6 tablespoons of sugar into the egg whites. Continue to beat until the meringue is stiff and glossy looking.

4. Spread meringue over the custard in the pie shell, making sure to take the meringue all the way to the edges of the pie crust. It seals the custard so it will not get hard in the oven. Put the pie in your preheated oven for 12 to15 minutes, or until the meringue is golden brown.