3/4 cup sugar 
					1/3 cup cornstarch 
					2 squares unsweetened baking chocolate cut in small pieces 
					1/2 teaspoon salt 
					2 1/2 cups milk 
					3 egg yolks beaten 
					1/2 teaspoon vanilla extract 
					1 pastry shell 
					9 inch baked Chocolate Cream Pie Whipped Topping 
					1 cup heavy cream 
					2 tablespoons confectioners sugar 
					1/2 teaspoon vanilla extract 

                                In top of a double boiler combine sugar cornstarch chocolate
					and salt
				Stir in milk Cook mixture over boiling water 
				stirring constantly for about 10 minutes or until chocolate 
					mixture has thickened 
				Continue to cook for about 10 minutes longer stirring occasionally 
				Gradually stir half of the hot chocolate mixture into beaten egg yolks 
				return egg mixture to the double boiler stirring well 
				Cook over boiling water stirring occasionally for 5 minutes 
				Remove from heat stir in 1/2 teaspoon vanilla extract 
				Pour filling into a baked pie shell 
				Chill chocolate cream pie thoroughly in refrigerator about 3 to 4 hours 
				In a mixing bowl beat cream with confectioners sugar and 
					1/2 teaspoon vanilla extract until stiff 
				Spread over chocolate cream pie and return to refrigerator until 
					serving time 
				Store leftover chocolate cream pie in refrigerator