Bavarian Chocolate Cream Pie

1 baked pie crust

1 cup milk

1 envelope unflavored gelatin

2/3 cup sugar

6 Tbsp cocoa

1 Tbsp Karo syrup

2/3 cup milk

1 tsp vanilla

1 cup cream

Sprinkle gelatin over milk and let stand 5 minutes to soften. Beat in sugar, cocoa, and Karo with a wire whip until well blended. Microwave 80 seconds, stir, then microwave 2 minutes more. Then mix in 2/3 cup milk and 1 tsp vanilla. Refrigerate to form chocolate jello. Whip 1 cup cream. Whip chocolate jello until smooth. Add 1/2 of the whipped cream and beat until well blended. Pour in pie shell and refrigerate. Sweeten remaining cream to top pie before serving.

(Cooking times are approximate. They were developed using a 1100W microwave.)