1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish
1 1/4 cups heavy cream
One 6-ounce chocolate or regular graham cracker crumb pie crust
Instructions
Whisk together the cocoa powder, cornstarch, sugar
and salt in a medium saucepan. Gradually whisk in
the milk in a slow stream. Whisk in the egg yolks.
Place the mixture over medium heat and cook,
whisking constantly, until it just begins to boil,
6 to 7 minutes. Reduce the heat to low and cook,
whisking, until thick, about 1 minute. Remove from
the heat and transfer to a large bowl. Whisk in
the butter and vanilla. Cover with plastic wrap,
pressing directly onto the surface of the pudding
to prevent a skin from forming. Cool to room
temperature, about 1 hour.
Fold the chopped candy into the pudding. Whip 3/4
cup of the cream with an electric mixer just until
stiff peaks form. Fold a third of the whipped
cream into the pudding to lighten it, and then
fold in the other two-thirds until no streaks
remain. Transfer to the pie crust and freeze until
firm but not frozen solid, about 3 hours.
Whip the remaining 1/2 cup cream just until soft
peaks form. Spread over the pie and garnish
decoratively with sliced or chopped candy.
Cook's Note- The pie can be frozen overnight and
thawed at room temperature for 10 to 15 minutes
before slicing; it can also be refrigerated
instead of frozen.
Use the plastic insert of the pie crust, flipped
upside down, as a lid to cover the pie while
freezing
Originally Submitted
10/27/2012
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