Chocolate Cream Pie

6 eggs, separated

1/4 C. flour

2 C. sugar

3 C. milk

1/2 t. salt

1/2 C. cocoa

2 t. vanilla flavoring

Mix sugar, cocoa, egg yolks and flour. Mix together and add milk, salt and vanilla. Cook until thick; remove from heat and add 1 stick butter. Pour into two baked pie shells; add meringue and brown in 325°F. oven.

Meringue:

2 T. sugar

6 more T. sugar

1 T. cornstarch

1/2 C. water

3 egg whites

1/8 t. salt

1/2 t. vanilla

Combine 2 tablespoons sugar with cornstarch in small pan, add water and cook over medium heat, stirring constantly, until mixture is thick and clear. Beat egg whites with salt and vanilla until soft mounds form.

Add 6 tablespoons sugar gradually, beating well. Add hot mixture and continue to beat until meringue stands in stiff peaks. Spoon over filling and bake until brown.

Pie crust:

1 C. graham cracker crumbs

1 1/3 C. cocoa

1/4 C. sugar

1/3 C. melted butter

1/2 C. chocolate chips

Preheat oven to 350°F. Combine graham cracker crumbs, cocoa and granulated sugar in a 9-inch pie pan. Stir in melted butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Note: Makes 1 pie crust, so double if making the full amount of filling and meringue.