Velvety Chocolate Cream Pie

Velvety Chocolate Cream Pie

1 9-inch pie crust, baked and cooled
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup HERSHEY'S SPECIAL DARK
Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips
3 tablespoons butter
2 teaspoons vanilla extract
Whipped topping
Additional HERSHEY'S SPECIAL DARK
Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips

1. Prepare pie crust, cool.

2. Stir together sugar, cocoa, cornstarch
and salt in medium saucepan. Combine eggs
and milk; gradually stir into sugar mixture,
blending well. Cook over medium heat,
stirring constantly with wire whisk, just
until mixture comes to a boil. Remove
from heat.

3. Add chocolate chips, butter and vanilla.
Stir until chips and butter are melted
and the mixture is smooth. Pour into
prepared crust. Immediately press plastic
wrap onto pie surface. Refrigerate three
to four hours or until firm. Garnish with
whipped topping and chocolate chips.

8 servings.

VARIATION: COCONUT CHOCOLATE CREAM PIE:
Prepare pie as above; stir in 1 cup MOUNDS
Sweetened Coconut Flakes with chocolate
chips and butter.