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.)