3 / 4 cup sugar
1 / 3 cup cornstarch
2 squares unsweetened chocolate, cut up
1 / 2 teaspoon salt
2 1 / 2 cups milk
3 egg yolks, slightly beaten
1 / 2 teaspoon vanilla extract
9 inch baked pie shell
Cream Topping
1 cup heavy cream
2 tablespoons confectioners sugar
1 / 2 teaspoon vanilla extract
In top of double boiler, combine sugar, cornstarch, chocolate and salt. Mix well. Gradually stir in milk.
Cook over boiling water, stirring until mixture is thickened about 10 minutes.
Cook, cvered but stirring occasionally 10 minutes longer.
Gradually stir half the hot mixture into beaten egg yolks. Return to double boiler.
Cook over boiling water, stirring occasionally 5 minutes. Remove from heat.
Stir in vanilla. Pour chocolate filling into baked pie shell.
Refrigerate at least 3 hours, until well chilled. Make cream topping 1 hour before serving.
With rotary beater, beat cream with confectioners sugar and vanilla until stiff.
Spread over pie.
Refrigerate.
Makes 6 to 8 servings.
