9-inch pie shell, baked
1/4 c. sugar
1 1/2 c. milk
3 tbsp. cornstarch
1 c. semi-sweet chocolate chips
1 tsp. vanilla
2 c. whipping cream
2 tbsp. powdered sugar

In medium saucepan, combine sugar and cornstarch; blend well. Gradually add milk, cook over medium heat until mixture boils; stirring constantly. Reserve 1 tablespoon chocolate chips for topping. Add remaining chocolate chips and vanilla, stirring until melted smooth. Pour into small mixing bowl, cover surface with plastic wrap, cool to room temperature.

In large bowl, combine whipping cream and powdered sugar, beat until soft peaks form. Reserve 2 1/2 cups for topping.

Beat cooled chocolate mixture at medium speed until light and fluffy, about 1 minute. Fold chocolate mixture into whipped cream. Spoon evenly into cooled baked crust. Top with reserved whipped cream. Chop reserved chocolate chips, sprinkle over top. Refrigerate 2-3 hours.