2/3 cup (150 mL) sugar
3 tbsp (45 mL) cornstarch
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) butter
1 tsp (5 mL) vanilla
1/2 cup (125 mL) semisweet chocolate chips
1 or 2 squares (1-2 oz) unsweetened chocolate
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
8 or 9 in. graham cracker (or (20 or 23 cm) other crumb) crust *see recipe below
In a blender, combine the milk, eggs, sugar, cornstarch and flour. Blend until smooth, then transfer to a large microwave-safe bowl or measuring cup. Add chocolate chips and unsweetened chocolate and place in the microwave and nuke on high for 3 minutes, stopping to whisk the mixture smooth every minute. Continue nuking for another 1 to 2 minutes, whisking every 30 seconds or until the custard is smooth and thick.
(You can also cook the custard in a heavy saucepan over medium-low heat, stirring constantly until thick, 6 to 8 minutes.) Whisk in the butter and vanilla after the custard has finished cooking, but while it's still hot. *This is the method I used.
Cover the hot custard with a layer of plastic wrap (to prevent a yucky skin from forming), and refrigerate for an hour or two until cool.
With an electric mixer, beat the whipping cream with the icing sugar until stiff. Peel the plastic wrap off the cooled custard and briefly beat it with the mixer so that it is smooth and creamy. Gently fold about one-third of the whipped cream into the custard. Spoon into the prepared crust and smooth the top with a spatula. Now carefully spread the remaining whipped cream over the custard. Find a nearby child and have him decorate the pie in a suitably attractive way.
Refrigerate for at least one hour before serving.
Makes one 8 or 9 in. (20 or 23 cm) pie.
Basic Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 crackers)
3 tbsp granulated or light brown sugar
1/4 cup butter, melted
Preheat oven to 375 F.
Mix together all the ingredients in a bowl until everything is evenly combined.
Squish the mixture evenly into the bottom and up the sides of a 9-inch pie plate, pressing the crums firmly so that they stick.
Bake for 8 minutes and let cool before filling.
Makes one 9-inch pie shell.
Source: The Clueless Baker by Evelyn Raab, 2001