Chocolate Cream Pie
1 cup sugar
1/4 cup cornstarch
3 cups milk
1 tablespoon butter or margarine
1 teaspoon vanilla
3 oz. unsweetened chocolate
Graham cracker pie shell
1 cup heavy cream
1/4 cup sugar
In a medium saucepan, combine sugar and cornstarch.
Gradually stir in milk and unsweetened chocolate. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Remove from heat.
Beat eggs lightly with a fork. Gradually stir in about 1 cup of hot filling into eggs.
Return all to saucepan and bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, let cool.
Pour into graham cracker shell and chill.
Whipped Topping Preparation
Whip together 1 cup heavy cream and 1/4 cup sugar to stiff peaks.
Spread over chilled pie filling.
Cut into wedges and serve.