½ cup cream, whipped
Break chocolate into pieces and heat with the milk in a double boiler. Beat with egg beater until thoroughly blended.
Add sugar, salt and flour, stirring constantly until mixture thickens. Cook an additional 10 minutes.
Beat in egg yolks and cook for 2 minutes more. Remove from fire.
Stir in butter, add vanilla, cool.
Beat egg whites and fold into chocolate mixture.
Pour into baked 9-inch pie shell. Garnish with whipped cream if desired.
CHOCOLATE CREAM ROLL
1 cup sifted all-purpose flour
¼ teaspoon salt