1 1/2 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
3 c. rich Jersey milk
3 egg yolks, slightly beaten
2 tbsp. vanilla
2 (1 oz.) env. premelted unsweetened chocolate (can substitute squares of unsweetened chocolate)
9 inch baked pie shell

Mix sugar, cornstarch and salt in heavy saucepan. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir half of the hot mixture slowly into the beaten egg yolks, stirring all the time you are pouring. Blend this mixture back into the hot mixture in the pan. Boil and stir 1 minute. Remove from heat and stir in the chocolate and vanilla. Stir until well blended. Pour into pie shell. Press plastic wrap onto surface of pie and refrigerate at least 2 hours. When ready to serve, remove plastic wrap and cover with whipped cream. Garnish with shaved sweet chocolate. If topped with meringue instead of whipped cream, put meringue on hot pie and place in 400 degree oven till brown. Cool away from draft.