1 baked and cooled 8 or 9 inch piecrust (you can use a bought one, toasted a bit in the oven at 425 degrees F, or not toasted)
1 1/2 cups sugar
3 heaping tablespoons cocoa
1 1/2 cups milk
3 egg yolks (save whites for meringue)
1 tablespoon vanilla
1 tablespoon butter or oleo
1/4 cup cornstarch
Cook all ingredients until thick over medium heat, stirring constantly with a wooden spoon. Pour into piecrust.
Beat 3 egg whites until stiff. Add 1 heaping tablespoon of sugar. Beat about 1 minute more. Spread on the pie. Be sure to seal edges with the meringue.
Brown in the oven at 425 degress Farenheit until top of meringue is lightly toasted.