Chocolate Cream Pie

1 (9-inch) baked pastry shell

1 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract

Meringue:
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla extract. Cool for 10 minutes, then pour into pie shell.

Heat oven to 350 degrees F.

Meanwhile, prepare meringue: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.

Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.