Chocolate Cream Pie
1 (9 inch) graham cracker pie crust
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Place your mixing bowl over a pot of simmering water, stirring the chocolate mixture constantly, until thickened. Remove from heat. Stir in butter or margarine and vanilla extract.
Once the filling has cooled slightly, pour into graham cracker crust. Lay a sheet of saran wrap over the pie to prevent a skin forming on the filling. (It won't stick to the filling when you're ready to remove it).
Chill in the fridge for at least 2 hours, ideally overnight. Top with whipped cream and serve.