Chocolate Cream Pie (Adapted from recipe by Heather Tirrell of Saveur magazine, #126 Jan/Feb 2010)
Ingredients:
½ stick Tillamook butter- cubed & softened
2 and ½ cups Annie’s organic chocolate bunny grahams
3 and ½ cups organic half & half
2/3 cup organic sugar, plus 2 tablespoons
¼ cup Bob’s Red Mill corn starch
9 organic egg yolks
12 oz. organic semisweet chocolate chips
3 teaspoons vanilla
2 cups organic whipping cream
Directions:
Crush the bunny grahams and combine with ½ stick melted butter. Pour into pie plate and form bottom crust, refrigerate. Heat half & half on medium heat until it begins to simmer then remove from heat and set aside to cool. In a separate bowl combine the 2/3 cup sugar, cornstarch, and egg yolks and beat until smooth. Slowly pour the cooled half & half into the egg yolk mixture whipping until smooth. Heat combined mixture on medium, stirring constantly until bubbles form on top and it becomes very thick- this takes a few minutes. Remove from heat and gradually add chocolate chips, whipping constantly. Add 2 teaspoons vanilla and whip more. Pour into graham crust and refrigerate. In a separate bowl combine whipping cream, 1 teaspoon vanilla, and 2 tablespoons sugar. Whip into fluffy consistency until stiff peaks form and spread onto top of chocolate pie. Refrigerate for a few hours before serving. It’s probably a good idea to get some exercise after eating this treat!
