1-9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of corn starch
2 tablespoons of all -purpose flour
1/4 te aspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4-1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalte d butter
2 teaspoons of vanilla
Topping:
2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa
Blend the sugar, corn starch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk
in the remaining 2 cups of milk. C ook over medium heat for 8 to 9 minutes, until the mixture
thickens, stirring constantly. Remove from head and whisk in the egg yolks. Return to
medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and
stir in the chocola te squares, butter, and the vanilla. Stir until smooth and all the chocolate
is melted. Cool for 5 to 10 minutes, stirring occ asionally. Pour into graham cracker pie and
shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and
beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of
Hershey’s cocoa over topping and serve.
