CHOCOLATE CREAM PIE

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In a medium saucepan-mix with a wire whisk:

1 heaping cup white sugar

3 heaping T. cocoa

3 T. cornstarch

Pinch of salt

Add: 4 egg yolks-mixing them in with just a small amount of the dry ingredients.

Gradually add: 2 ½ c. whole milk or Half & Half-whisking everything together.  

Cook over medium to medium high heat-stirring constantly.  When

 it comes to a slow boil-cook 30-45 more seconds.  Remove from heat and add 4 T. butter and 1 T. vanilla

PIE:

Pour hot filling into a baked 9” pie shell.  Let cool before topping with meringue, sweetened whipped cream or Cool Whip.

PUDDING:

Line a 9x13 dish (double the filling recipe for this size) with vanilla wafers.  Gradually pour in hot filling-top with another layer of wafers.  Let cool before topping with meringue, sweetened whipped cream or Cool Whip.