Chocolate Fudge Pie
|9 inch graham cracker crust||1 (Microwaved, Opposite)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Egg yolks/2 whole eggs||4 , beaten|
|Semi-sweet chocolate chips||6 Ounce (1 Package)|
|Coffee liqueur||3 Tablespoon|
|Sweetened whipped cream/Prepared whipped topping||1 Cup (16 tbs)|
In medium bowl mix sugar, cornstarch and salt.
Blend in milk.
Microwave at High 6 to 8 minutes, or until thick, stirring 1 or 2 times with wire whip.
Stir a small amount of hot mixture into egg yolks.
Return to hot mixture, stirring constantly.
Microwave at High 1 to 1 1/2 minutes, or until very thick, blending with wire whip 1 or 2 times.
Stir in chocolate chips and vanilla until chips melt.
Pour into crust.
Chill until set.
Blend liqueur into whipped topping.
Spread on cooled filling.
Sprinkle with reserved graham cracker crumbs, if desired.
Freeze until firm.
Wrap, label and freeze no longer than 2 weeks.
To serve, unwrap and dip pie plate in hot water for 15 seconds.
Microwave at 30% (Medium-Low) 3 to 6 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times.
Let stand 15 minutes.
Store any leftovers in the freezer.