Chocolate Cream Pie

• 1-1/2 cups sugar
• 1/3 cup all-purpose flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon salt
• 1-1/2 cups water
• 1 can (12 ounces) evaporated milk
• 5 large egg yolks, lightly beaten
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 pastry shell (9 inches), baked
• Whipped topping and baking cocoa, optional

1. In a large saucepan, combine the first six ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly.
2. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.

sugar, flour, baking cocoa, salt, water, milk, egg yolks, butter, vanilla, pastry shell, baking cocoa

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