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

1. In top of a double boiler, combine the sugar, cornstarch, chocolate and salt and mix well. Then gradually stir in the milk.

2. Cook over boiling water, stirring until the mixture is thickened, will take about 10 minutes. Cook, covered and stirring occasionally 10 minutes longer.

3. Gradually stir half of the hot mixture into beaten egg yolks. Return to rest of mixture in double boiler and cook over boiling water, stirring occasionally 5 minutes. Remove from heat; stir in vanilla. Pour chocolate filling into baked pie shell.

4. Refrigerate until well chilled, at least 3 hours. Make Cream Topping 1 hour before serving. Spread topping over pie. Refrigerate.

5. Cream Topping: 2 tbsp. confectioners' sugar 1/2 tsp. vanilla extract

Beat cream with sugar and vanilla until stiff. Spread over filling.