Ingredients

• 2 ½ cups milk
• ¼ cup heavy cream
• 2 egg yolks
• 1 cup sugar
• 4 T. cornstarch
• 3 T. cocoa
• 2 teas. vanilla
• 2 T. room temperature butter
• 4 oz. semi sweet chocolate
• 1 baked 9” pie shell or prepared store bought graham cracker pie crust
• Whipped Cream Topping:
• ¾ cup heavy whipping cream
• 2 T. 10x sugar
• 1 teas. vanilla

Directions

Melt chocolate in 250 degree oven. Whisk together milk, cream, and egg yolks. Combine sugar, cocoa, and cornstarch in heavy sauce pan. Whisk in the yolk mixture and cook over medium heat stirring occasionally, for five minutes. Then stir the mixture constantly until it comes to a boil, about seven minutes more. Boil, stirring, one minute. Remove from heat and stir in melted chocolate, vanilla and butter. Pour into the pie shell and smooth top. Finish with meringue or whipped cream topping. Put shaved chocolate on topping.

Whipped Cream Topping:

Mix all together in a cold mixer bowl at highest speed until stiff. Spread on top of cooled pie

Ingredients

• 3 tbls. flour
• 3 tbls. cocoa
• 1 cup sugar
• 1 1/2 cups milk
• 3 egg yolks PLUS 1 whole egg, lightly beaten (egg whites can be used to make a meringue, if desired)
• Dash salt
• 3 tbls. butter
• 1/2 tsp. vanilla extract
• 1 (9-inch) pie crust, baked

Directions

Makes 1 (9-inch) pie.

1. In medium saucepan, combine flour, cocoa and sugar.

2. Slowly add the milk, beaten egg yolks and whole egg, salt and butter. Cook, stirring constantly, over medium heat until thickened. Remove from heat and stir in vanilla.

3. Pour into baked pie crust.

4. Top with meringue if desired. Use meringue recipe with Coconut Cream Pie or add dollops of whipped cream.

5. Garnish with shaved chocolate, if desired.