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This is one of the best pies you will ever make, especially if you're a chocolate lover. Its ingredients do not depend on any season, and it is mouth-wateringly good served warm or cold.

• 1-1/2 cups sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 4 eggs, separated
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 9-inch baked pie shell, cooled
• Meringue (see below)

Preheat oven to 350°F.

Sift together the sugar, cocoa, salt and flour in mixing bowl and set aside.

Separate all four eggs. Set egg whites aside in a large bowl for the meringue (see Notes, below). Put the yolks in a heavy saucepan and beat well with a fork or whisk. Then stir in the sifted dry ingredients alternately with the milk, adding just a little at a time to keep mixture smooth.

Cook mixture over medium heat, and add vanilla when it begins to boil. Boil, stirring constantly, until mixture thickens. Remove from heat; beat out any lumps that may have formed.

Pour into baked pie shell and top with meringue while filling is still hot. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.

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Note: For the meringue, see the following: Meringue. To avoid a "weeping" meringue, do not allow the filling to cool before putting on the meringue.

Although this recipe calls for whole milk, I have used 2-percent milk with very good results.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust