Chiffon Chocolate Pie

• 3 squares unsweetened chocolate, cut into pieces
• 2 1/2 c. cold milk
• 1 1/3 c. sugar
• 1/2 c. cornstarch
• 1 tsp. vanilla
• 1 pie shell
• 3 egg whites
• 6 Tbsp. sugar
• 2 Tbsp. butter
• 3 egg yolks, slightly beaten
• 1/2 tsp. salt

1. Add chocolate to milk and heat in a double boiler.
2. When chocolate is melted, beat with an eggbeater until blended.
3. Sift sugar, cornstarch, and salt together and add small amount to chocolate mix, stirring until smooth.
4. Return to double boiler. Add butter and stir constantly until thickened.
5. Cook 10 minutes longer, stirring occasionally.
6. Pour a small amount over egg yolks, stirring vigorously.
7. Return to double boiler and cook until thickened.
8. Remove from heat and add vanilla.
9. Pour into pie shell and bake at 325 for 20 minutes.

chocolate, cold milk, sugar, cornstarch, vanilla, pie shell, egg whites, sugar, butter, egg yolks, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61090 (may not work)