Mix Sugar, Flour, Cocoa, Salt with two cups of Milk. Cook on stove in a pan until thickens, stirring constantly.
Remove from stove and add 2 Egg Yolks, slightly beaten.
Put back on stove and cook until it comes to a good boil (just a few minutes)
Remove from stove, add Vanilla and Butter.
Pour in baked pie crust and cool
Beat Meringue for one minute. When whites begin to thicken add sugar gradually
Beat until meringue stands in peaks and spread over chocolate filling in crust. Make sure to spread the meringue to the edge of the pastry and “seal” the edges around the crust so it won’t shrink
Brown the meringue in 300 degree oven for about 15 minutes, until slightly brown
Serve warm or cold