melt butter and chocolate in a 2 quart saucepan
over low heat, stirring occasionally. remove from
heat. Stir together sugar and cornstarch. stir
into chocolate mixture. Beat eggs with electric
mixer on medium speed until thick and lemon
colored; stir into chocolate mixture. Cook over
medium heat 5 minutes, stirring constantly, until
thick and glossy. stir in vanilla. Cook 10
minutes, stirring occasionally. Beat whipping
cream in a chilled medium bowl with electric mixer
on high until stiff. Gently stir chocolate mixture
into whipped cream; spread in pie shell. cover and
freeze about 4 hours or until firm. garnish with
cool whip. Freeze any remaining pie.
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