For the Chocolate Pie Filling:
1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch pre-made) baked pie shell. Baked according to package directions before filling the pie crust.
For the Meringue Topping:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
For the Pie Filling:
In a medium mixing bowl, mix water and cornstarch and cocoa until smooth.
Stir in the sweetened condensed milk and egg yolks.
Cook the mixture in saucepan until thick. Stir in 2 tablespoons butter. Add vanilla.
Cool the mixture slightly and stir occasionally.
Pour filling into baked pie shell.
For the Meringue and Baking:
Preheat oven to 325 degrees F
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in.
Bake for 15 to 18 minutes or until browned to your satisfaction
NOTE: You can use whipped cream in place of the meringue.