COCOA CREAM PIE

1/4 cup unsweetened cocoa powder
1 cup sugar, divided use
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 eggs, separated
1 tablespoon butter
1 1/2 teaspoons vanilla, divided use
1 baked pie shell (8 inches in diameter)
1/4 teaspoon cream of tartar (for the meringue)

Preheat oven to 400 degrees F.

TO MAKE THE FILLING:
Mix cocoa, 3/4 cup sugar, cornstarch and salt in a saucepan. Gradually stir in milk, mixing well until smooth. Cook over medium heat until filling thickens, stirring constantly. Boil 1 minute. Remove from heat.

Beat the egg yolks lightly in a medium bowl. Slowly stir about half of the warm chocolate mixture into the yolks. Blend the egg mixture into the remaining chocolate mixture. Return pan to heat. Boil 1 minute, stirring constantly. Remove from heat.

Stir in butter and 1 teaspoon vanilla. Pour into pie shell.

TO MAKE THE MERINGUE:
Beat egg whites with cream of tartar until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff peaks. Beat in remaining 1/2 teaspoon vanilla. Pile meringue over chocolate mixture.

Bake until browned, about 8 to 10 minutes.

Makes 8 to 10 servings
Adapted from source: Hershey's Chocolate 1934 recipe book (reprinted in 1983)