Chocolate Cream Pie

Chocolate Cream Pie

Servings: 8

3 1/4 cups milk
3/4 cup plus 1 teaspoon sugar, divided use
1/4 cup butter or margarine
6 tablespoons cocoa
5 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
4 egg yolks beaten
1 baked (9-inch) pie shell
3/4 cup heavy cream
Shaved unsweetened chocolate

In saucepan, scald milk with 1/2 cup sugar and butter. In small bowl,
combine 1/4 cup sugar, cocoa, cornstarch and salt. To cocoa mixture, add
some of hot milk, then vanilla, stirring constantly. Return all to saucepan;
cook over low heat, stirring until mixture is smooth and thickened and comes
to a boil.

Preheat oven to 300 degrees.

Into beaten egg yolks, stir some of the hot cocoa mixture; return all to
saucepan. Cook, stirring about 2 minutes. Pour into pie shell. Bake 1 hour,
cool; refrigerate.

At serving time, whip cream and fold in 1 teaspoon sugar; spread on pie.
Sprinkle with shaved chocolate.

Makes 8 servings, each 420 calories (57 percent calories from fat), 27 g
fat, 170 mg cholesterol, 310 mg sodium, 39 g carbohydrates, 1 g fiber, 7 g
protein.