Best Chocolate Cream Pie

This chocolate cream pie holds its shape beautifully. The bottom photo was taken 2 days after the pie was made--the crust was still flaky and there is no running. Just follow the original Crisco recipe for the crust and bake it until golden. I don't worry with weights of any sort--just poke the crust well and it is fine enough. My edges aren't gorgeous either. You want a thick pudding so the slices stand firm when served.

Ingredients:

1 (9 inch) pie crust, baked 4 egg yolks, beaten (or 3 yolks and 1 whole egg) 1 1/2 cups white sugar (I've done 1 1/4 and it is good) 4 tablespoons cornstarch 1/2 cup unsweetened cocoa powder 1 T instant coffee granules or 1 T very strong coffee

1/2 teaspoon salt 3 cups whole milk--go slow with this and cut it off at 2.5 if thickness is ideal by then 1 tablespoon butter 1 1/2 teaspoons vanilla extract pint fresh whipped cream sweetened with a couple T 10x sugar and 1 tsp vanilla, if desired

Directions:

1.	In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, coffee and salt. Add milk and stir gently. Start with just 2.5 cups of milk.
2.	Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. If too thick, add the rest of the milk. Remove from heat. Stir in butter  and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.