3/4 c. sugar
1/4 c. plus 2 tsp. cornstarch
1/8 tsp. salt
3 egg yolks, beaten
3 c. milk
1 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 baked 9 inch pastry shell
3/4 c. whipping cream
1/3 c. sifted powdered sugar
1/4 c. cocoa
1/2 c. chopped or slivered pecans

Combine sugar, cornstarch, cocoa and salt in a saucepan and stir well. Combine egg yolks and milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla, butter and pecans. Immediately pour into pastry shell. Cover filling with wax paper and let cool for 30 minutes. Chill in refrigerator until firm.

Beat whipping cream until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling. Take small piece of sweetened chocolate and use a potato peeler to make small chocolate curls for a garnish. Place garnish on top and chill.