• Servings: 6
• 2-1/2 Cups milk (separated)
• 1-1/3 cups sugar
• 1/4 cup cocoa
• 1 tablespoon butter
• 7 tablespoons cornstarch
• 6 tablespoons water
• 3 large egg yolks
• 1 teaspoon vanilla
• 1/2 cup semi-sweet chocolate chips

1. Combine 2 cups milk, sugar, coco and butter. Bring to boil over medium heat.
3. In a medium bowl mix cornstarch and water until completely dissolved. Add the remaining 1/2 cup milk. Wisk in the egg yolks and vanilla.
5. Gradually add cornstarch mixture into the hot cocoa mixture, stirring constantly. Cook 2 minutes or until thick and smooth. Stir in chocolate chips and continue stirring until melted.
7. Pour into baked pie shell. Press plastic wrap directly ontofilling surface to avoid forming a tough skin. Cool at least 2 hours. Serve with Cool Whip.
9. Instead of the final step using Cool Whip, you could opt to make a meringue with the three egg whites which you have left.

Over the years I've tried different chocolate pie recipes, but usually have ended up altering them somewhat each time. This is what I've finally decided is my best choice. Submitted by: "Esther Williams"