Chocolate Cream Pie

In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.

Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.

Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.

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Chocolate Chip Pies

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