This filling should be used in a 9" pastry shell (prebaked).
Mix in saucepan:
1 1/2 cups of sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
Gradually stir in:
3 cups of milk
3 sq. unsweetened baking chocolate (3oz)
Cook o er moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Remove from heat. Slowly stir half the mixture into:
3 slightly beaten egg yolks
Then blend into hot mixture in saucepan. Boil 1 min more, stirring constantly. Remove from heat.
1 tbsp. butter
1 1/2 tsp vanilla
Cool, stirring occasionally. Pour into cooled baked shell. Chill thoroughly (2 hrs). If desired top with sweetened whipped cream. Take pie out of refrigerator 20 min. before serving.