Chocolate Cream Pie

• 1 whole Store Bought Or Homemade Pie Shell
• 1 cup Granulated Sugar
• 1/2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 3 cups Milk
• 4 whole Eggs
• 2/3 cups Unsweetened Cocoa Powder OR
• 3 whole Squares Of Unsweetened Chocolate Squares
• 3 Tablespoons Butter Or Margarine
• 1-1/2 teaspoon Vanilla

1. Bake homemade or store bought pie crust. Set aside, and let cool.
2. In medium saucepan, combine sugar, flour, salt, and cocoa (or chocolate squares). Gradually stir in milk. Cook over medium heat and stir mixture till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat.
3. Separate egg yolks from whites; save eggs whites for meringue topping if desired. Beat egg yolks slightly in a heat proof bowl. Gradually stir one cup of hot mixture into the slighly beaten eggs. Return egg mixture to the saucepan. Return saucepan to heat and bring to a gentle boil. Cook and stir for two minutes. Remove from heat. Stir in butter and vanilla. Pour hot mixture into a baked pie shell.
4. Top with your favorite meringue recipe or leave uncovered. Let sit for two hours before serving.
5. *Leave chocolate out to make a vanilla cream pie.

shell, sugar, allpurpose, ubc, milk, eggs, cocoa, chocolate squares, butter, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-cream-pie-2/ (may not work)