Chocolate Cream Pie

• 10-inch Graham Cracker Pie Crust
• 1/2 cups Whipped Topping (thawed)
• 4 ounces, weight Cream Cheese, Softened
• 1/2 cups Confectioners Sugar
• 1-1/2 cup Sugar
• 1/3 cups Cornstarch
• 1/2 teaspoons Salt
• 3 cups Milk
• 4 Egg Yolks (slightly Beaten)
• 1 Tablespoon Plus 2 Teaspoons Vanilla
• 2 ounces, weight Unsweetened Chocolate, Melted
• 1 container Whipped Topping

1. Prepare graham cracker crust according to package instructions. (Or make your own if you're that ambitious!)
2. Cream Cheese Layer
3. In a mixing bowl, blend 1/2 cup whipped topping, 4 oz cream cheese, and 1/2 cup confectioners' sugar until creamy. Spread into crust.
4. Chocolate Layer
5. Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks, gradually stir into sugar mixture.
6. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in vanilla and melted chocolate.
7. Cover with plastic wrap, pressing plastic wrap onto the filling; allow to cool at room temperature. When the filling has cooled enough that it won't melt the cream cheese layer, stir until smooth, and pour over the cream cheese layer.
8. Cover with plastic wrap and chill in the refrigerator for several hours. When ready to serve, cover with whipped topping. You may also garnish with mini chocolate chips or chocolate shavings.

graham cracker pie crust, whipped topping, weight cream cheese, confectioners sugar, sugar, cornstarch, salt, milk, egg yolks, vanilla, chocolate

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