- 1 cup chocolate syrup
- 3/4 cup milk
- 1/4 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 prepared crumb crust (9-inch)
- Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 4 oz.)
- 1/4 cup sugar
- 1/3 cup (2/3 stick) butter, room temperature
Heat oven to 350°. Combine syrup, milk and sugar in small saucepan. Cook over low heat, stirring constantly, until bubbles form at edges. Set aside. Beat eggs and vanilla in medium bowl until blended. Stirring constantly, slowly add heated milk mixture until well blended. Pour into crumb crust. Bake in center of 350° oven until knife inserted near center of pie comes out clean, 40 to 45 minutes.* Cool on wire rack. Serve warm or refrigerate until cold. When serving, garnish with whipped cream and fresh mint. Refrigerate any leftover pie promptly.
*When is it done? Baked custard should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to ?cook? after it?s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
If prepared crust is not available, make your own.
Graham Cracker Crust
Heat oven to 350°. Mix graham cracker crumbs and sugar in medium bowl. Add butter; mix until thoroughly blended. Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate. Bake in 350° oven until center is firm to touch and edge is lightly browned, 8 to 10 minutes. Cool completely on wire rack.
Make pie in a graham cracker or chocolate crumb crust.