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1/2 pkg. pie crust mix
1 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 sq. unsweetened chocolate, cut up
2 1/2 c. milk
3 egg yolks
1 tsp. vanilla
1 c. heavy cream, whipped
Chocolate curls

Prepare a one-crust baked pie shell. Combine sugar, cornstarch, salt and chocolate in a large saucepan. Stir in milk gradually. Heat, stirring constantly, until mixture thickens and comes to a boil, about 25 minutes.

Beat egg yolks slightly in a medium-sized bowl, stir in one-half of the chocolate mixture and pour gradually back into saucepan. Cook one minute. Stir in vanilla. Pour into prepared pastry shell. Place waxed paper directly on filling to prevent film from forming. Refrigerate several hours.

Before serving spread a thin layer of whipped cream over entire top of pie, then pipe rosettes of cream around edge.

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