1/2 cup cocoa
1/3 cup cornstarch
1 1/4 cups sugar
3 cups of milk
1/4 teaspoon salt
3 tablespoons margarine or butter
1 1/2 teaspoons vanilla extract
1 9 inch pie crust baked or a graham cracker crumb crust, cooled
Stir the cocoa, cornstarch, sugar and salt in a medium saucepan. Gradually add milk and stir until smooth. Cook on medium heat stirring constantly. Bring mixture just to a boil and boil about 1 minute. Remove from the heat; stir in the butter and vanilla. Pour the mixture into the prepared crust. Press plastic wrap on top of surface. Cool to room temperature then refrigerate 6 to 8 hours. Garnish with whipped cream. Serves 6 to 8.
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