Chococlate Pudding Pie

1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unseetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chococlate, chopped
1 teaspoon vanilla
1 cup chilled heavy cream
2 tablespoons sugar

Prepare and bake a pie crusk using the blind baking method.  Cool.

Whisk cornstarch, 1/3 cup sugar, cocoa powder and sale in a 2 qt saucepan.  Gradually whisk in milk.  Bring to a boil over medium heat, wishking constantly.  Then boil, whisking constantly for 2 minutes until thick.  Remove from heat and whisk in the chocolate and vanilla until smooth.

Pour filling into shell and chill.  Sover the surface with plastic wrap directly on the top.

Beat whipped cream with the sugar and serve with pie.

Adapted from recipe from Smitten Kitchen recipe site who took it from Gormet Magazine