Chocolate Silk Pie

Chocolate Silk Pie

Crust
1 1/4 c. Chocolate Teddy Grahms
5 Tbs. unsalted butter, melted
3 Tbs. sugar

Put Teddy Grahms into food processor and chop until they are crumbs. (I love using my mini food-prep!). I saved some crumbs for decorating the pie later.In a bowl, add the crumbs to the melted butter and sugar.Mix well and put into a 9" pie dish. Bake at 350 for 5 minutes, the allow to cool.

Filling


2 1/2 c. milk
4 egg yolks
3/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
5 oz. semisweet chocolate

Heat milk and chocolate over low heat in a nonaluminum pac. Whisk until chocolate is melted, 7 minutes. In a bowl add egg yolks and sugar. Whisk until pale yellow.
Add salt and cornstarch, then vanilla, and whisk until well mixed. Add chocolate to yolk mixture and whisk constantly until blended. Return mixture to heat and cook over medium-heat for 8 minutes, until the mixture bubbles. Remove from heat and stir for one minute, until smooth.Pour filling into cooled cookie crust and cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate for 3 hours.

Whipped Cream Topping
2 c. heavy cream
2 Tbs. sugar
2 tsp. vanilla extract

Beat all of the ingredients until stiff peaks form. I then piped the whipped cream onto the top of the chocolate filling. For decoration, I added the reserved crumbs, as well as shaved semisweet chocolate.