Chocolate Cream Pie

(Paula Deen - this was part of a cook-a-thon with Grandma and me)


1/2 (15-oz.) package refrigerated pie crust
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 c. whole milk
4 egg yolks, slightly beaten
2 (1-oz.) squares unsweetened chocolate, melted and cooled
1 Tblsp. plus 1 tsp. vanilla extract
Garnish: sweetened whipped cream, Hershey's Kisses

Preheat oven to 450 degrees.
On a lightly-floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired. Prick bottom of crust with a fork; bake for 10-12 minutes, or until lightly browned. Let cool completely.
In a medium saucepan, combine sugar, cornstarch, and salt.
In a medium bowl, combine milk and egg yolks, stirring well. Add milk mixture to sugar mixture, whisking until smooth. Whisk in chocolate, and bring to a boil over medium heat, whisking constantly. Boil for 1 minute, whisking constantly. Remove from heat, and stir in vanilla. Pour into prepared pie shell, and chill for at least 4 hours before serving.
Garnish with sweetened whipped cream and Hershey's Kisses, if desired.