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

Prepare pie shell; set aside. Pour 1 cup milk into saucepan. Sprinkle gelatin over milk and let stand 5 minutes to soften gelatin.

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 and add butter, stirring until melted.

Blend in remaining milk and vanilla. Pour into large bowl. Cool to room temperature. Chill until almost set.

Whip cream until stiff. Whip chocolate gelatin on low speed until smooth. Blend half the whipped cream into chocolate on low speed just until smooth. Pour into pie shell. Chill until set. Top with remaining whipped cream.