Serves: 5
Total Calories: 698

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons ice water
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Filling:
2 cups evaporated milk
1/2 cup water
2 1/4 cups sugar, divided
3 tablespoons flour
1/2 teaspoon salt
4 tablespoons cocoa
4 egg yolk, beaten
1 tablespoon butter
1 teaspoon vanilla extract
4 egg whites

Crust:
In bowl, combine flour and salt. Cut in shortening until mixture is consistency of coarse meal. Add ice water, 1 tablespoon at a time, until mixture stays together when formed into a ball. Roll out on floured board until about 1?8 inch thick. Place in 9-inch pie pan and crimp around edges. Prick crust several times with fork. Bake in 350° oven for 10–12 minutes. Set aside to cool.

Filling:
In medium saucepan, combine milk and water. Bring to scalding (not boiling) point. In another bowl, combine 1 1/2 cups sugar, flour, salt, and cocoa. Add egg yolks and mix into a thick batter. Add batter to milk-water mixture, stirring constantly with whisk. Cook over medium heat until thickened. Remove from heat and add butter and vanilla, stirring well to blend. Pour into baked pie shell and allow to cool.

Prepare meringue by beating egg whites at high speed in bowl until stiff. Add remaining 3/4 cup sugar and beat until peaks form. Top pie with meringue. Bake in 350° oven for 6–8 minutes, until top is golden brown. Cool and serve.

Nutritional Facts:

Serves: 5
Total Calories: 698
Calories from Fat: 201

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