6 tb Sugar; Divided 1 1/2 c Milk
2 tb Cornstarch; AND 1 c Cream; Heavy
2 ts Cornstarch 1 ea Graham Cracker Crust; 9″ **
1 c Mint-Chocolate Chips; *
* 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