Chocolate Cream Pie

Ingredients

1 1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 (12 ounce) can evaporated milk
5 egg yolks, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
whipped topping

Directions

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. stir 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.

*I made one addition to this, I let the filling sit and cool for about 15 minutes or so and then added about 1 cup of freshly whipped whipped cream to tone down the chocolate flavor a bit and my whole family absolutely loved it!