Chocolate Cream Pie
2 cups milk
1 cup 18% cream
1/2 cup white sugar
1/4 cup cornstarch
6 oz. semisweet chocolate chopped
2 tbsp butter
2 tsp vanilla
1 1/3 cups chocolate wafer cookie crumbs
1/4 cup butter, melted
3/4 cup whipping cream
Crust: In bowl, stir cookie crumbs with butter until moistened. Press onto bottom and up side of 9 inch pie plate. Bake in centre of 325 degree oven for 10 min. or until set. Let cool on rack.
In heavy saucepan, heat 1 1/2 cups of the milk and cream over medium heat for about 10 min. or until bubbles form around edge. In large bowl, whisk together remaining milk, sugar eggs and cornstarch: whisk in hot milk mixture in slow steady stream, whisking constantly.
Return warmed egg mixture to pan and bring to boil over midium high heat, whisking constantly; boil, stirring constantly with wooden spoon, for about 2 min. or until thickened. Remove from heat.
Add chocolate, butter and vanilla; whisk until chocolate is melted. Using fine sieve, strain into large bowl. Place plastic wrap directly on surface; refrigerate for about 30 min. or until cooled to room temperature, Pour
into pie shell. Cover loosely and refrigerate for at least hours or up to 1 day.
Topping In bowl, whip cream; spread over pie, swirling attractively.
Makes 10 servings.