9" baked pastry shell
1 3/4 c. milk
1 env. unflavored gelatin
2/3 c. sugar
6 tbsp. cocoa
1 tbsp. light corn syrup
2 tbsp. butter
3/4 tsp. vanilla
1 c. heavy cream

Pour 1 cup milk into a saucepan. Sprinkle gelatin over milk. Let stand for 5 minutes. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Add butter, stir until melted. Blend in remaining milk and vanilla.

Pour into large bowl. Cool to room temperature. Chill until almost set. Whip cream until smooth. Whip chocolate gelatin on medium speed until smooth. Blend half of whipped cream into the chocolate on low speed until smooth. Pour into pie shell. Chill until set. Top with remaining whipped cream.