Chocolate Cream Pie

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   Sara Lee is good, consistent and easy. But this pie, made from scratch is rich, creamy and has just the right amount of chocolate.
   At first I was a little intimidated by the steps, pouring into the egg mixture and the cooking over boiling water, but once you actually try it, it's not that hard. The result is so worth the effort.

Chocolate Cream Pie
9-inch baked pie shell
3/4 cup sugar
1/3 cup cornstarch
2 squares unsweetened chocolate, cut up
1/2 tsp. salt
2-1/2 cups milk
3 egg yolks, slightly beaten
1/2 t. vanilla extract
Topping
1 cup heavy cream
2 T. confectioners sugar
1/2 tsp. vanilla extract

In top of double boiler (or two stacked saucepans, bottom one has water in it), combine sugar, cornstarch, chocolate, and salt, mix well. Gradually stir in milk. Cook over boiling water, stirring until mix is thick, about 10 minutes. Cook, covered but stirring occasionally, 10 minutes longer. 

Gradually stir in half hot mixture into beaten egg yolks; return to double boiler, Cook over boiling water, stirring occasionally, 5 minutes. Remover 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 until well chilled. Serves 6-8.

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