Wonderful Chocolate Cream Pie

Chocolate Cream Pie
Makes a 9" pie

9 inch Baked Pie Shell
1 cup sugar
1/3 cup cornstarch
1/2 tsp. salt (scant)
3 cups milk
2 envelopes (1 ounce each) premelted unsweetened chocolate (See note)
4 egg yolks, slightly beaten
1 Tbsp. plus 1 tsp. vanilla

Mix sugar, cornstarch and salt in a large saucepan. Stir in milk gradually. Stir in premelted chocolate. 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 and stir in vanilla. Pour into pie shell; press plastic wrap or waxed paper onto filling. Cool and remove waxed paper. Refigerate at least 2 hours before serving. Serve with whipped cream.

NOTE: I make premelted unsweetened chocolate by adding 1 tablespoon of vegetable oil to 3 tablespoons of cocoa powder and wisking to blend. 3 tablespoons of cocoa and 1 of oil equals 1 package of premelted chocolate.