1 (8 oz.) pie crust
2 1/2 c. milk (or chocolate milk)
3 tbsp. cornstarch
1/3 c. (sweetened) cocoa
chocolate syrup or sugar, to taste
1 tbsp. butter

Mix dry ingredients together. Blend with 1/2 cup milk. Bring 2 cups of milk to a boil. Stir chocolate mixture into milk. Taste and adjust sweetness by adding chocolate syrup (or optionally, sugar).

Bring to a full boil, stirring constantly until thickened, about 3 or 4 minutes. Cover with wax paper to prevent skin from forming. Pour in pie crust and garnish with whipped cream.

Toddle House Restaurant was on Carrolton and St. Charles and made the most delicious cream pies.