1/4 c. sugar
3 tbsp. cornstarch
1 1/2 c. milk
1 (6 oz.) bag semi-sweet chocolate chips
1 tsp. vanilla
3/4 c. heavy cream
1 tbsp. confectioner's sugar

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 large bowl or mixer combine heavy cream and confectioner's sugar. Beat until soft peaks form.

Beat cooled chocolate mixture at medium speed about 1 minute, until light and fluffy. Fold into whipped cream. Spoon into crust (or glasses). Chill 2 to 3 hours. Serves 10.