Poppy's Chocolate Puddin' Pie Recipe

In 2 quart saucepan sift and mix together flour cocoa 2/3 cup sugar and salt. Whisk in milk. Over medium heat and stirring constantly cook until it reaches pudding thickness. Remove from heat.

Very quickly beat in egg yolks 1 teaspoon vanilla and butter; beating briskly until completely mixed and smooth. Cool in pan.

Pour into baked cooled pie shell. Top with meringue.

Meringue: chill beaters and bowl. Preheat oven to 375 degrees F (190 degrees C).

With electric mixer on high beat 3 egg whites and 1 teaspoon of vanilla extract to stiff peaks. While still beating egg whites add 10 tablespoons sugar one tablespoon at a time.

Spread meringue over pie and bake at 375 degrees F (190 degrees C) for 12 minutes or until meringue turns pale brown. Remove from oven. Place on level draft-free area at least 30 minutes to cool before serving.