|Evaporated milk/1.5 cups milk||12 Ounce (1 Can Of 12 Ounce)|
|Baking cocoa||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Baked pie shell||1 (9 Inch)|
Combine the evaporated milk, baking cocoa, egg yolks, the 1 cup sugar, flour and butter in a saucepan over medium heat; whisk until smooth.
Cook until thickened, stirring constantly.
Remove from heat.
Stir in the vanilla.
Pour the cocoa mixture into the cooled pie shell.
Beat the egg whites in a small bowl until soft peaks form.
Add the 2 tablespoons sugar gradually, beating until stiff peaks form.
Top the pie with the meringue, sealing to the edge.
Bake at 350 degrees for a few minutes or until meringue is brown.