1/4 c. sugar
3 tbsp. cornstarch
1 1/2 c. milk
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
3/4 c. heavy cream
1 tbsp. confectioners' sugar
Graham cracker crust

In a medium saucepan, combine sugar and cornstarch, blend well. Gradually add milk, cook over medium heat, stirring constantly until mixture boils. Add chocolate chips and vanilla, stirring until melted and smooth. Pour into large mixing bowl, cover with plastic wrap and cool to room temperature. In a large mixer bowl combine heavy cream and confectioners' sugar. Beat until peaks form. (Cool Whip can be used.) Beat cooked chocolate mixture at medium speed until light and fluffy, about 1 minute. Fold into whipped cream. Spoon into a graham cracker pie crust. Chill 2 to 3 hours.