3/4 c. sugar
1/3 c. cornstarch
2 sq. unsweetened chocolate, cut up
1/2 tsp. salt
2 1/2 c. milk
3 egg yolks, slightly beaten
1/2 tsp. vanilla extract
9" baked pie shell

CREAM TOPPING:

1 c. heavy cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla extract

In top of double boiler, combine sugar, cornstarch, chocolate and salt; mix well. Gradually stir in milk. Cook over boiling water, stirring, until mixture is thickened; about 10 minutes. Cook, covered but stirring occasionally, 10 minutes longer. Gradually stir half the hot mixture into beaten egg yolks; return to double boiler. Cook over boiling water, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla.

Pour chocolate filling into baked pie shell. Refrigerate at least 3 hours, until well chilled.

Make Cream Topping 1 hour before serving: With rotary beater, beat cream with confectioners' sugar and vanilla until stiff. Spread over pie. Refrigerate. Makes 6-8 servings.