Black Bottom Pie
adapted from Pie
1 graham cracker crust, store bought or your favorite recipe
Black Bottom Layer:
1/2 cup coconut milk or whipping cream
2 tbsp margarine, cut into pieces
3/4 cup chocolate chips
1/2 tsp vanilla
3/4 cup sugar
3 1/2 tbsp cornstarch
1/8 tsp salt
4 large egg yolks
2 tbsp margarine
1 1/2 tsp vanilla
1/2 cup whipping cream
Have your crust at the ready before you start.
For the cream: Combine the sugar, cornstarch, and salt in a medium sized saucepan. Whisk in the milk and egg yolks. Heat over medium and cook, whisking frequently until the mixture starts to thicken and boil, about six minutes. Continue to boil, whisking non-stop for 1 1/2 minutes. Remove from the heat and strain into a shallow bowl. Stir in the margarine, one piece at a time until it's all melted. Add the vanilla. Press a piece of plastic wrap directly over the surface of the pudding and cool. Refrigerate at least three hours or overnight.
Spoon into the pie plate, tent with aluminum foil and chill until firm.