Chocolate Cream Pie

Makes one 9-inch pie.

9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/3 cup cocoa
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream

Bake pie shell. Mix sugar, cornstarch, cocoa, and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.