1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute;
remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; heat
to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
3. Pour into crust. Press plastic wrap directly onto surface. Cool. Refrigerate until set,
about 4 to 6 hours. Garnish with whipped cream and strawberries, if desired. Cover; refrigerate
leftover pie. 8 servings.