Chocolate Bavarian Pie

1 envelope unflavored gelatin
1 ¾ cups milk, divided
2/3 cups sugar
6 tablespoons Hershey’s Cocoa
1 tablespoon light corn syrup
2 tablespoons butter (do not use margarine)
¾ teaspoon vanilla extract
1 cup (1/2 pint) cold whipping cream
1 baked 9-inch pie crust or crumb crust

In medium saucepan, sprinkle gelatin over 1 cup milk; let stand 2 minutes to soften.
Stir together sugar & cocoa. Add to mixture in saucepan. Add corn syrup. Cook, stirring constantly, until mixture comes to a boil. Remove from heat, add butter; stir until melted. Blend in ¾ cup milk and vanilla. Pour into large mixer bowl.
Cool; refrigerate until almost set. about 2 hours

In small bowl on high speed of electric mixer, beat whipping cream until stiff.
Beat chocolate mixture on medium speed of electric mixer until smooth. On low speed, add half the whipped cream to the chocolate mixture, beat until blended.

Pour into prepared crust. Refrigerate 3 hours or until firm.

Just before serving, garnish with remaining whipped cream.