CHOCOLATE CREAM PIE RECIPE

CHOCOLATE CREAM PIE RECIPE

9 inch baked pie shell

1 1/2 C sugar

1/3 C cornstarch

1/2 t salt

3   C milk

4   egg yolks, slightly beaten
2 squares (1 oz. each) unsweetened chocolate, cut up

2   t vanilla

1  C sweetened whipped cream

Bake pie shell.

Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Stir in the 2 squares of unsweetened chocolate.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Stir into hot mixture in saucepan.  Boil and stir one minute more; remove from heat.  Stir in vanilla.

Pour into pie shell; press plastic wrap onto filling.  Refrigerate at least 2 hours but no longer than 48 hours.

Remove plastic wrap; top pie with whipped cream.  Refrigerate any remaining pie immediately.   8 servings; 485 calories per servings.

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