Chocolate Velvet Cream Pie

1/3 cup cocoa

1 1/4 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 cups milk

3 tablespoons butter

1 1/2 teaspoons vanilla extract

9-inch pastry shell or crumb crust, baked and cooled

1 1/2 cups sweetened whipped cream

Combine cocoa, sugar, cornstarch and salt in medium saucepan. Stir in milk, blending until smooth. Cook, stirring over medium heat, until mixture boils. Stir as mixture bubbles for 3 minutes. Remove from heat.

Stir in butter and vanilla, blending well. Pour into pie shell and press plastic wrap onto surface. Chill 3 to 4 hours or overnight. Remove plastic wrap and top with sweetened whipped cream.

Serves 8