---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies, Chocolate
       Yield: 8 servings
       1    Pie shell, 9 or 10
       2    Chocolate Pudding (double
       1 pt Whipping Cream
       1 ts Vanilla extract
       3 tb Confectioner’s Sugar
            Chocolate shavings (semi-sw)
   Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
   to about 4 1/2 tb per batch (8-10 total).  Chill thoroughly.  This pudding
   will be extremely thick. Make or purchase your favorite pie shell. I
   personally like the good old fashioned, plain pie shell. My family seems to
   prefer a cookie type of shell. If you make your own, you must pre-bake it
   as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
   vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
   add to the chocolate pudding. Because the pudding is so thick, you will
   probably want to use an electric mixer for this task. Mix until all of the
   whipped cream is thoroughly incorporated. Fill pie shell with the
   pudding-whipped cream mixture.  Place remaining whipped cream into a piping
   bag and pipe onto top of pie.  Shave bittersweet chocolate on top as
   garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
   cornstarch that is in the confectioner’s sugar to set.