Ingredients

The following ingredients have 8 Servings
  • 6 tablespoons butter melted
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup bittersweet chocolate chips
  • 3 ounces semisweet chocolate chopped
  • 4 egg yolks beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 2 ounces chocolate for shavings

Instruction

  • Preheat oven to 375 degrees.  Spray a 9-inch pie plate with nonstick baking spray.
  • Combine melted butter, graham cracker crumbs, and 2 tablespoons of sugar.  Press into prepared pie plate. Bake for 7-8 minutes.
  • In a large 2.5 quart saucepan, whisk together sugar, cornstarch, and salt.  Whisk in milk, 1 cup of cream, chocolate chips, and chocolate.  Place over medium-low heat and cook to a low boil; whisking constantly.  Boil for 1-2 minutes or until thickened.  Remove from heat.  Whisk about 1/2 cup of the hot mixture into the egg yolks, a few tablespoons at a time.  Place the pot back over medium-low heat. Slowly whisk the warmed egg mixture into the pie filling.  Bring it back to a low boil for 1-2 minutes: whisking constantly. Remove from the heat and whisk in the vanilla extract. Pour into the graham cracker crust.  Place a piece of plastic wrap right on top of the pie filling to keep a skin from forming.  Refrigerate overnight or for up to 24 hours.
  • Before serving, beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe onto the pie.  Using a vegetable peeler, garnish with mini chocolate shavings.