Instructions: Heat oven to 450 degrees F. Using a 9 inch pie pan, bake pie crust for 9 to 11 minutes or until light golden brown. Cool completely. In a small bowl, combine sugar, cornstarch, and salt; mix well. Stir in 2 tablespoons milk. Set aside. In medium heavy saucepan over low heat, melt chocolate with 1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture. Cook over low heat until mixture is thickened and boils, stirring constantly. Boil 1 minute.

Blend about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla.

Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour.

Spoon chocolate filling evenly into cooled crust.

In a small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In a small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling. Refrigerate 1 hour. Store in refrigerator.

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