Chocolate Cream Pie

• 1 stick butter
• 1 3/4 c. milk
• 1/4 c. cocoa
• 1 dash salt
• 1 baked pastry pie shell
• 1 1/2 c. sugar
• 1 egg
• 1/4 c. cornstarch
• 1 1/2 tsp. vanilla extract

1. In saucepan, heat butter and sugar.
2. Keep on low heat.
3. Stir until well blended.
4. In blender, mix milk, egg, cocoa, cornstarch and salt.
5. Cornstarch and cocoa should be added while blender is running so that they will not cake up on sides of blender.
6. When mixture is blended, pour into pan with sugar and butter.
7. Turn heat to high and stir with French whip constantly until mixture comes to a boil and gets very thick.
8. Turn burner off and add vanilla extract.
9. Stir well to blend vanilla into mixture.
10. Pour into 10-inch baked pie shell.
11. Refrigerate 2 hours.

butter, milk, cocoa, salt, pastry pie shell, sugar, egg, cornstarch, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624946 (may not work)