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(In Memory of Primrose Hamlet, my grandmother)

3 c. sugar
5 Tbsp. cocoa
3 Tbsp. flour
pinch of salt
8 eggs, separated (save whites for meringue)
3 c. milk
2 Tbsp. vanilla
4 Tbsp. butter
pinch of cream of tartar
16 Tbsp. sugar
2 unbaked pie crusts

Mix sugar, cocoa, flour, and salt. Add egg yolks, milk, and
vanilla; mix well. Dot pie crusts with butter. Pour mixture into
crusts; bake at 325 for 1 hour. Beat egg whites and cream of
tartar on high speed until stiff peaks form. Add 16 tablespoons of
sugar, one at a time. Spread onto pies and bake until lightly brown.

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