Oh, dear God, is he making another pie?

Oh, hell yeah! Told you, Mrs. Wolves wants the chocolate pie of her childhood. As her mother no longer is around to help with this, I am test-driving recipe after recipe to find the elusive perfect chocolate pie. The good part? Ain't no damn thing, apparently, as a bad chocolate pie. So without further ado, hear goes Recipe No. 3.

You will need 3 tablespoons of cornstarch, 5 tablespoons of cocoa, 1 14-oz can of sweetened conensed milk, 3 egg yolks (beaten but still defiant), 2 tablespoons of butter, a teaspoon of vanilla, 1-2/3 cups of water and 1 9-inch pastry shell, baked.

OK, so separate those yolks (one of these days, I have to get me one of those fancy-schmancy things that you crack an egg over and it separates the yolk from the white. As it is, I crack the egg into a bowl and lift the yolk out with a spoon):

Beat the yolks, the set them aside:

Mix the cornstarch, cocoa and water in a saucepan. No heat yet. Beat until smooth:

Mix it up right. Smooth yet:

Once smooth, stir in the egg yolks.

Then stir in the sweetened condensed milk:

Add the butter and vanilla, and stir constantly over low heat:

Cook until it thickens:

Once it gets thick, remove the mixture from heat and let cool a little, stirring occasionally. Then, pour into the pre-baked pie crust:

One the pie cools some more, you can chill in the refrigerator. Serve with whipped cream, and bon appetiti.