PIE CRUST:

2 c. all purpose flour
1 tsp. salt
3/4 c. Crisco
6 tbsp. ice water

CHOCOLATE CREAM FILLING:

4 c. sweet milk
2 c. sugar
1 tsp. salt
1/2 c. cornstarch
1/2 c. cocoa
2 tbsp. butter
2 tbsp. vanilla
6 eggs (yolks only)

CRUST: Mix flour and salt; add shortening and blend well with fork. Add water and mix well. Divide dough in half. Turn each onto floured board and roll. Bake at 350 degrees for 20 minutes. Set aside to cool.

FILLING: Heat milk. Mix sugar, salt, cornstarch and cocoa. Add a small amount of milk to mixture, then add all to milk. Beat egg yolks slightly and add to milk mixture. Cook until smooth and thick. Remove from heat and add meringue and vanilla. Beat until smooth. Pour into pie shells. When completely cool, top with Cool Whip and refrigerate. Yield: 2 (9") pies.