• 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.), divided
  • 4 egg yolks
  • 1/3 cup cornstarch
  • 2/3 cup sugar
  • 3 cups milk
  • 2 tablespoons butter or margarine, softened
  • Pie shell (9-inch)
  • Sweetened whipped cream or whipped topping (optional)


  1. Bake pie shell; cool.
  2. Stir together sugar, cornstarch and salt in 2 quart saucepan.
  3. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
  4. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
  5. Remove from heat; stir in butter and vanilla.
  6. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended.
  7. Pour into prepared pie shell; press plastic wrap onto filling. Cool.
  8. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.