Chocolate Cream Pie

• 1 cup plus 2 Tbsp. sugar, divided
• 1/4 cup cornstarch
• 1-1/2 oz. BAKER'S Unsweetened Chocolate, finely chopped
• 3 cups milk
• 4 egg yolks
• 2 Tbsp. butter
• 2 tsp. vanilla
• 1 frozen pie crust (9 inch), baked, cooled
• 1 cup whipping cream

1. Mix 1 cup sugar and cornstarch in medium saucepan.
2. Stir in chocolate.
3. Gradually stir in milk.
4. Bring to full rolling boil on medium heat, stirring constantly; cook and stir 1 min.
5. Remove from heat.
6. Beat egg yolks lightly in small bowl.
7. Remove about 1/4 cup milk mixture; mix with yolks.
8. Gradually add to milk mixture in saucepan, mixing well after each addition.
9. Return to boil, stirring constantly; cook and stir 1 min.
10. Remove from heat.
11. Add butter and vanilla; stir until butter is completely melted and mixture is well blended.
12. Pour into crust; cover with plastic wrap, pressing wrap gently onto surface of pie.
13. Refrigerate 3 hours.
14. Beat cream and remaining sugar with mixer on high speed until mixture forms soft peaks; spread onto pie.

sugar, cornstarch, s, milk, egg yolks, butter, vanilla, frozen pie crust, whipping cream

Taken from www.kraftrecipes.com/recipes/chocolate-cream-pie-154767.aspx (may not work)