Chocolate Cream Pie

Chocolate Cream Pie For Crust 2 c. graham crackers — approx. 15 crackers 1/3 c. sugar 7-8 Tbs. butter, melted Grind graham crackers. Mix all ingredients Press graham cracker crust into a 9" pie pan Bake 350F for 9 minutes For filling 2/3 cup sugar 1/4 cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3 cups whole milk 7 oz fine-quality bittersweet chocolate (66% Vahlrona, 71% Organic & fairly traded very dark chocolate), melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. For topping 1 qt chilled heavy cream 1 Jello instant white chocolate pudding Whip together till stiff peaks form. Spread on top of pie and chill for 1 hour. Slice pie and serve with shaved chocolate on top EFTA00524157