Aunt Esther's Chocolate Pie

5 Cups Milk
2 cup sugar
6 tbsp Cocoa
1/4 tsp salt
1/4 cup buter
6 egg yolks, beaten
6 tbsp Cornstarch
1 tsp Vanilla
2 cups Cool Whip or 1 recipe of No-Weep Meringue
1 ea 9" deep dish pie shell, baked

Combine sugar, eggs yolks, chocolate,  salt, butter, and milk  and bring to a near boil in a double boiler.  Remove 1 cup of the hot mixture and in a separate bowl mix with cornstarch until smooth.  Return the cornstarch mixture to the hot mixture and stir until mixture is thick enough to coat the back of a spoon.  Add vanilla.  Pour into pie shell and let cool to room temperature.

Top with Cool Whip and refrigerate. or make No Weep Meringue and spread on top of pie until it touches all edges of the crust.  Bake at 350F for 30 minutes (check after 20 minutes) until top is golden brown.