Stir together 1 ½ cups sugar, cocoa, salt, and flour. Add enough milk to make a paste. Separate eggs and add the four yolks one at a time. Stir until smooth then add remainder of milk.

Cook over medium high heat stirring constantly with a whisk until it comes to a boil and thickens. Remove from heat, add butter and vanilla, stirring until butter melts.

Pour into mini mason jars or pre-baked pie shell.

To make the meringue, beat whites of four eggs until foamy. Add ½ cups sugar slowly, while beating, until it holds stiff peaks.

Top chocolate filling with meringue and bake at 375 degrees Fahrenheit until lightly browned.