Sunday, July 29, 2012


All Ingredients:
2-cups of milk
1/3 cup of sugar
3 egg yolks
2 tablespoons of corn starch
1/8-teaspoon of salt
2-tablespoons of butter
1 teaspoon real vanilla
1 cup cream
1/4 cup powdered sugar
1 box vanilla wafers
1/4 cup butter
2 TB cocoa powdered, unsweetened
3 TB milk
½ tsp vanilla
1 ½ cups powdered sugar, approx.
Using some of the vanilla wafers, crush enough to get 1 1/3 cups
Save the remainder of the cookies (leaving them whole)
1 1/3 cup vanilla wafer crumbs
1/4 cup sugar
1/4 cups plus 2 TB butter, melted
Combine all ingredients. Mix well. Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Yield: one 9 inch pie crust.
Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Simmer 1 minute.  Remove from heat, add the butter and vanilla.  Stir until well incorporated.  Pour into container. Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it's chilled.
When pudding is ready, in a chilled bowl with chilled beaters, whip cream until stiff.  Add powdered sugar.  Beat until incorporated.  Fold into chilled pudding.
Making the pie
Pour 1/2 the filling into pie shell.  Top with vanilla wafers, trying to cover as much filling as possible.  Pour remaining filling over wafers.  Top with another layer of vanilla wafers.  Then spread chocolate glaze on top and refrigerate for 24 to 48 hours.
Chocolate Glaze
Over medium heat in a small sauce pan bring to simmer:
1/4 cup butter
2 TB cocoa powdered, unsweetened
3 TB milk
Remove from heat, add vanilla.  Mix well.  Using a whisk, beat in powdered sugar so it is thick enough to pour but not runny.  Then spread over vanilla wafers.  If frosting gets too thick, reheat on low, stirring constantly.
Garnish with whipped cream, optional

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