Chocolate Cream Pie

• 1 baked 9-inch pie shell
• 1 1/3 c. sugar
• 1/4 c. regular all-purpose flour
• 1/4 c. cocoa
• 1 2/3 c. (1 tall can) evaporated milk
• 3 egg yolks, slightly beaten
• 2 Tbsp. butter
• 2 tsp. vanilla
• 1/2 c. nuts, chopped
• 1 recipe Meringue

1. Sift together sugar, flour and cocoa.
2. Gradually stir in evaporated milk.
3. Stir over medium heat until mixture comes to a boil and thickens.
4. Reduce heat; cook and stir 4 minutes.
5. Add small amount of hot mixture to egg yolks, return all to pan.
6. Cook and stir 1 to 3 additional minutes until mixture is very thick. Remove from heat and stir in butter and vanilla.
7. Cool 5 minutes. Turn into pie shell.
8. Top with nuts.
9. Cover with Meringue sealing well around edge.
10. Bake in preheated 350u0b0 oven 12 to 15 minutes.

shell, sugar, regular, cocoa, milk, egg yolks, butter, vanilla, nuts, meringue

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72611 (may not work)