Chocolate Cream Pie


1 2/3 cups water
3 tablespoons cornstarch (I used 4)
5 tablespoons cocoa (I used 5 very rounded)
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shell


Mix water and cornstarch and cocoa until smooth.
Sir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan stirring constantly.
Stir in 2 tablespoons butter.
Add vanilla.  (Mixture might be very lumpy - keep stirring and this will eventually become smooth)
Pour into baked pie shell.   Place plastic wrap evenly over entire surface of pie and let cool.  Place in refrigerator for at least 4 hours.  
Serve with whipped cream, if desired.