1 c. sugar
1/4 c. cocoa
1/4 c. cornstarch
Pinch of salt
3 c. milk
3 egg yolks
1 1/4 tsp. vanilla extract
1 Basic Pastry shell
1/2 c. whipping cream
3 tbsp. powdered sugar
1/4 c. chopped almonds, toasted

Combine first 4 ingredients in a heavy saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Immediately pour into baked pastry shell. Cover filling with waxed paper. Let cool 30 minutes; chill until firm.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon whipped cream around edge of pie; sprinkle with almonds. Yield: one 9 inch pie.