Ingredients

• 1 ea graham cracker crust
• 2 C milk
• 2/3 C sugar
• 1/3 C unsweetened cocoa
• 3 T cornstarch
• 1/8 t salt
• 1 ea egg
• 2 oz semisweet chocolate, chopped
• 1 t vanilla extract
• 1 1/2 C whipped topping
• 3/4 t semisweet chocolate, grated

Instructions

1. Whisk together 1/2 C milk, 2/3 C sugar, cocoa, cornstarch, salt, and egg in a large bowl.
2. Heat remaining milk over medium-high heat in heavy saucepan to 180. Remove from heat and gradually add to sugar mixture, whisking continuously, then return mixture to saucepan.
3. Add chopped chocolate and cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Continue stirring, reduce heat to low and cook 2 more minutes. Remove from heat and stir in the vanilla.
4. Pour the mixture into the piecrust, cover with plastic wrap, and chill until cold (about 3 hours).
5. Plate, garnish with whipped topping and grated chocolate, and serve.

Source: unknown

Contributed by: Skip