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1. In small saucepan combine sugar, cornstarch and salt. Stir in chocolate and milk.
2. Heat over medium, while stirring, until thick and bubbly.
3. Reduce heat to low.
4. Stir and cook 2 additional minutes.
5. Remove saucepan from heat.
6. Stir a few tablespoons of chocolate mixture into egg yolks.
7. Add chocolate egg yolk mixture to saucepan, stirring constantly.
8. Bring mixture to gentle boil, cook additional 2 minutes.
9. Remove saucepan from heat. Stir in butter and vanilla extract.
10. Spoon mixture into baked pastry shell.
11. Cool completely on wire rack.
12. Spread whipped topping over pie filling.
13. Cover and chill minimum 3 hours.
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