Instructions: * NOTE: If using Hersheys chocolate, increase sugar to at least 1 1/4 cups.

Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk and chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.

Add small amount of chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Cover with meringue. Bake in moderate oven, 350 deg., for 12 15 min.

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