Ingrients & Directions


6 T Sugar; divided 2 T Cornstarch; and
2 t Cornstarch 1 c Mint-chocolate chips; *
1 1/2 c Milk 1 c Cream; heavy
1 ea Graham cracker crust; 9″ **

* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a
10 oz ** Use a prepared 9-inch graham cracker crust in this recipe,
or if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch,
and mint-chocolate chips. Gradually stir in milk. Cook, stirring
constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE;
remove from heat. Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap. Cool to room temperature (20 to
30 minutes). In a medium bowl, combine heavy cream with remaining 2 T
sugar; beat until stiff. Remove plastic wrap from chocolate; beat
well. Fold in whipped cream. Spoon into crust. Chill until firm
(about 2 to 3 hours).

Yields
6 servings