Whisk sugar, cornstarch and cocoa in a 2-qt saucepan until blended. Slowly whisk in milk. Stir over medium heat, taking care to get into corners of pan, until mixture comes to a boil and thickens. Boil, stirring, 2 minutes. Remove from heat. Add vanilla and chocolate chips; stir until chips melt.
Scrape into pie crust; smooth top (pudding won’t come to top). Cover surface with wax paper (to keep skin from forming). Refrigerate 11⁄2 hours or until cold.
To serve: Swirl topping over pudding.
If desired, sprinkle the pie with grated chocolate.
Calories 285 Fat 9g Saturated fat 4g Cholesterol 2mg
Sodium 167mg Carbohydrate 46g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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