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Directions
- Heat oven to 450 degrees. Prepare pick
crust according to package directions for unfilled one-crust pie using
9-inch pie pan. Bake at 450 degrees for 9 to 11 minutes or until light
golden brown. Cool completely.
- In medium saucepan, combine sugar and cornstarch;
blend well.
- Gradually add milk; cook over medium heat
until mixture boils, stirring constantly.
- Reserve one tablespoon chocolate chips
for topping. Add remaining chocolate chips and vanilla, stirring until
melted and smooth. Pour into large mixing bowl; cover surface with plastic
wrap. Cool to room temperature.
- In large bowl, combine whipping cream and
powdered sugar; beat until soft peaks form. Reserve 1-1/2 cups for topping.
Beat cooled chocolate mixture at medium speed until light and fluffy,
about 1 minute; fold chocolate mixture into whipped cream. Spoon evenly
into cooled crust. Top with reserved whipped cream. Chop reserved chocolate
chips; sprinkle over top.
- Refrigerate 2 to 3 hours before serving.
Refrigerate any remaining dessert. 10 servings.
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