Chocolate Silk Pie

2 pints cream
6 oz semisweet chocolate
6 T sugar
1-1/2 T cornstarch
6 egg yolks
½ t vanilla
2 T unsalted butter
1 shortbread pecan crust
1 T cocoa
In a small saucepan combine 1 pint of cream, chocolate and 3 T of sugar. Cook over medium low heat, whisking frequently until chocolate melts. Combine cornstarch and remaining sugar in small bowl. Add yolks and whisk.

Add 2 t of warm chocolate mixture to the egg mixture. Whisking constantly, slowly add egg mixture back to pan. Cook, still whisking, until thickened, about 2 min. Remove from heat, add vanilla and butter and whisk until butter melts.

Pour filling into crust. Wrap in saran wrap and chill 3-48 hours. Sprinkle with cocoa. Whip remaining cream and use to garnish.