This is another recipe that my mom used to make. We would come home from school and smell it before we got to the door...It was so hard to wait for it to cool....I hope you will enjoy this timeless recipe.
1In a saucepan, mix cocoa, cornstarch and salt. Gradually add milk..Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two minutes more. Remove from heat and stir about a cup of the pudding into the egg yolks, beating as you do to prevent the eggs from cooking. Pour them back into the saucepan and cook an additional two minutes. Remove from heat and add vanilla. Pour into baked pie shell.
2In a mixing bowl, beat egg white and cream of tartar until soft peaks form. Gradually add in sugar as you are beating and beat until stiff and glossy. Spread over pie sealing meringue to pie crust. Bake in 350 oven until golden brown.