Chocolate Cream Pie

• 2 c. milk
• 2 sq. unsweetened chocolate
• 1 c. sugar
• 1/3 c. all-purpose flour
• 1/4 tsp. salt
• 3 slightly beaten egg yolks
• 2 Tbsp. butter
• 1 tsp. vanilla
• 1 baked (9-inch) pastry shell

1. In heavy saucepan or top of double boiler, cook milk and chocolate until chocolate melts, whipping with wire whisk until blended.
2. Mix sugar, flour and salt.
3. Add gradually to chocolate mixture.
4. Cook until it thickens and boils, stirring constantly 6 to 7 minutes.
5. Beat egg yolks.
6. Remove the pan from the heat and gradually add a little of the chocolate mixture to egg yolks, stirring constantly.
7. Then add it back to the mixture in the saucepan.
8. Continue cooking 2 to 3 minutes or until nicely thickened.
9. Remove from heat and stir in vanilla and butter. Pour into baked pie shell.
10. Top with meringue.

milk, unsweetened chocolate, sugar, allpurpose, salt, egg yolks, butter, vanilla, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602711 (may not work)