Chocolate Barvarian Cream Pie

13 Jan

1-9 inch graham cracker crust

1-3/4 cups milk

1 envelope unflavored gelatin

2/3 cup sugar

6 TBSP cocoa

1 TBSP light corn syrup

2 TBSP butter

3/4 tsp vanilla

1 cup heavy cream

Pour 1 cup milk into a saucepan; sprinkle gelatin on top. Let stand 5 minutes to soften gelatin. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook over medium heat; stirring constantly until mixture comes to a boil. Remove from heat. Add butter, and stir until melted. Blend in remaining 3/4 cup milk and vanilla. Pour into large bowl. Let cool to room temperature. Chill until almost set. Whip cream until stiff. Whip cooled mixture on medium speed until smooth. Blend half of whipped cream into chocolate mixture on low-speed just until smooth. Pour into pie shell. Chill until set. Top with whipped cream.

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