Chocolate Cream Pie

From Leatherstocking Country Cookbook.  Take out of fridge 20 minutes before serving.

3 oz cut up unsweetened chocolate

1 1/2 cups sugar

1/2 t salt

2 1/2 Tbl cornstarch

1 Tbl flour

3 cups milk

3 egg yolks, slightly beaten

1 T butter

1 1/2 tsp vanilla

Sweetened whipped cream

Mix first 5 ingredients in saucepan.  Stir in milk gradually and cook over moderate heat, stirring constantly, until mixture thickens and boils.  

Boil 1 minute.  

Remove from heat.  Stir a little of this mixture into egg yolks.  Then blend egg yolks into hot mixture in saucepan.  This is to keep the eggs from getting cooked separately and staying in little eggy chunks.

Boil 1 minute more.  Remove from heat and blend in the butter and vanilla.  Cool, stirring occasionally.

Chill thoroughly (if you put plastic wrap over it so no air gets to it, there wont be a thick skin).  Chill thoroughly and top with whipped cream.  

I grew up with boxed pudding, cook and serve.  A lot of recipes these days call for instant pudding, just add milk, stir and it thickens.  I don't like the flavor or instant pudding.  When the box pudding came onto the market, my Grandma Honey was so happy with it that she wrote to the Jello company to thank them for their excellent product.  In return they sent her a case of it!