Chocolate Pie

You will need:
2 Cups skim milk
6 tablespoons unsweetened cocoa
6 tablespoons cornstarch
1 Cup sugar
1/8 tsp salt
5 egg whites
2 tablespoons margarine
1 tsp vanilla
1 9 inch frozen pie crust

Heat milk but do not boil. Mix together cocoa, cornstarch, sugar, and slat in a heavy saucepan. Gradually add the hot milk, stirring constantly.  Cook over medium heat until mixture is thick, continuing to stir. Remove from heat. Beag egg whites until they are foamy. Add a little of the hot liquid to the egg whites and stir. Then, add egg whites to the rest of the hot mixture and stir until well blended. Return pan to heat. Continue cooking over medium heat and stirring until mixture is thick. Add margarine and vanilla; stir until blended. While mixture is colling, prepare meringue. Pour filling into backed pie crust. Spoon meringue over filling and spread it evenly to seal meringue to crust. Bake at 325 degrees for 25 to 30 minutes. Refrigerate if not served at once.

3 egg whites
1/4 tsp cream of tarter
1/4 tsp cornstarch(Optional)
1/8 tsp salt (Optional)
6 tablespoons sugar

Put egg whites in a bowl and allow them to reach room temperature. Then, beat them until they are foamy. Add cream of tarter, corn starch, and salt. Continue beating on high until egg whites form soft peaks. Start adding sugar, 1 tsp at a time, until about half the sugar has been added. Then, add the remaining sugar  tbls at a time. Beat throughly after ead addition to help dissolve the sugar
and make the meringue rise and be more stable.  Continue adding sugar and beating until all sugar has been added.  Put on top of pie.