1Mix sugar, flour and cocoa into a pan. Add milk and Eagle Brand milk. Mix well, add egg yolks and salt.
Mix and stir over medium heat until thickened and shiny. (Be careful to not over cook). Pour into a precooked pie crust and let cool.
2Make meringue by using 3 egg whites, 3 tbsp. sugar and 1/2 tsp. cream of tartar. Beat on high speed with mixer until stiff peaks form. Spread on pie making sure edges between crust and meringue are sealed.