Chocolate Cream Pie

I love pie! And this one is simply too simple to pass by.
My favorite pie of all time is boysenberry pie, but this is a close second...especially if you let the pudding sit in the fridge for a day or so. It seems to me that the taste gets better with time.

1egg

1 cup sugar
2 cups evaporated milk
3 tablespoons cornstarch
3 tablespoons cocoa powder
1/4 cup butter
1 teaspoon pure vanilla extract
fresh whipped cream or cool whip
chocolate shavings (optional)

Put the 1^st five ingredients in a blender until well mixed. Transfer to a saucepan and bring to a boil, whisking constantly. Immediately remove from heat and whisk in butter and vanilla while pudding is still hot. Transfer the pudding to a bowl. Cover pudding with a sheet of plastic wrap so that it touches the pudding. Refrigerate until cool (if too thick, add milk a tablespoon at a time until desired consistency is achieved). Pour into a pre-baked crust and top with whipped cream and chocolate shavings, if desired.

P.S. to make chocolate shavings just take your trusty vegetable peeler to the edge of your favorite candy bar and peel away! I used a giant sized hershey bar for the pie pictured above because the edges are ginormous not because I love the taste of Hershey's chocolate. So do what ever makes you happy! Oh, and if you are wondering how to make whipped cream I have it all down in my recipe for strawberry shortcake. Just go there...and while you're at it make some strawberry shortcake :)