CHOCOLATE PIE (Shiloh United Methodist Church Cookbook)

1 baked pie shell
4 T cocoa
1 cup sugar
1½ cup milk
2 T butter
1 t. vanilla
3 T. self-rising flour
3 egg yolks (Reserve whites for meringue)

Blend cocoa, sugar and flour, add milk and beaten
egg yolks; cook until thick over low heat. Remove
from fire, add butter and vanilla. Pour into baked
pastry shell, cover with meringue and bake in low
oven (300º ) for about 15 minutes.

Recipe by: DORA COLSTON