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1
LINE PIE CRUST WITH CHOCOLATE
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2
Melt chocolate chips in a microwave bowl just untl spreadable about 60 seconds, depending on your microwave wattage.
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3
With a pastry brush paint entire crust with thi layer of chocolate, chill to harden.
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4
MAKE VANILLA CREAM
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5
Whisk in a medium saucepan the sugar, cornstarch and salt, slowly whisk in milk until smooth, bring to a warm simmer, remove from heat and scrape sides and bottom with a rubber spatula.
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6
Add egg yolks and whisking at all times return to heat, bring to a simmer, cook 1 minute remove from heat and whisk in butter and vanilla, stir until butter melts, cool to room temperature stirring to prevent a crust or allowing to set,pour into chocolate lined crust, cover top of vanilla cream with plastic wrap and chill.
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7
MAKE CHOCOLATE CREAM FILLING
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8
Combine sugar, cornstarch and salt in medium saucepan, slowly whisk in milk until smooth.
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9
Heat over medium heat just to a simmer, remove fron heat and scrape all sides, whisk in yolks whisking at all time, return to heat when it just starts to simmer cook 1 minute, remove from heat, whisk in butter, vanilla and chopped chocolate, stir until choclate melts.Cool in bowl, stirring to prevent a crust from forming or becoming set, just until room temperature.
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10
Remove plastic wrap from vanilla layer of pie and pour and carefully cover chilled vanilla cream.
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11
Chill 8 hours or best overnight.
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12
Top with whipped cream before serving
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13
For whipped cream topping
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14
In a chilled bowl whip cold cream until soft peaks, add confectoners sugar and vanilla, beat until stiff.
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15
Spread over chocolate cream layer of pie.
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16
Garnish with chocolate shavings.
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17
Keep chilled.
