6 tb Sugar; Divided
2 tb Cornstarch; AND
2 ts Cornstarch
1 c Mint-Chocolate Chips; *
1 1/2 c Milk
1 c Cream; Heavy
1 ea Graham Cracker Crust; 9″ **
* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10
oz ** Use a prepared 9-inch graham cracker crust in this recipe, or if
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In medium heavy guage saucepan, combine 4 T sugar,
cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook,
stirring constantly, over medium heat until mixute BOILS. BOIL 1
MINUTE; remove from heat. Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap. Cool to room temperature (20 to
30 minutes). In a medium bowl, combine heavy cream with remaining 2 T
sugar; beat until stiff. Remove plastic wrap from chocolate; beat
well. Fold in whipped cream. Spoon into crust. Chill until firm
(about 2 to 3 hours).
Yields
6 Servings