Mix flour, salt and Crisco with enough ice cold water to form a
dough ball. Roll out and line pie tin. Bake at 450º for about 10
minutes or until done.
In sauce pan, combine sugar, cornstarch, cocoa and salt.
Gradually stir in milk. Cook and stir over medium heat until
bubbly. Cook and stir for 2 minutes and remove from heat.
Stir small amount of hot mixture into yolks. Return to hot
mixture. Cook 2 minutes, stirring constantly. Remove from
heat. Add butter and vanilla. Pour into cooled pie crust.
When ready to serve, top with whipped cream.