1 ready-made Graham Cracker or Oreo Cookie pie crust
For the Filling:
7 large egg yolks
8 ounces semisweet chocolate chips or morsels (Ghiradelli is good)
2 cups heavy cream
1/4 cup malt powder (found in regular grocery stores-the kind you use to make malted milk)
Cool Whip or whipped cream
In a medium mixing bowl, beat the egg yolks well and set them aside.
Scald the cream in a medium sauce pan. When the cream begins to steam, stir in the chocolate until it has melted completely. Very gradually, pour the chocolate mixture into the egg yolks, stirring continuously as you pour. Pour the filling mixture back into the sauce pan and set it over low heat. Continue to cook the filling, stirring it constantly, until it is steaming and has thickened to a pudding-like consistency, about 5 to 10 minutes. DO NOT LET THE FILLING BOIL.
With the mixture off the heat, stir in the malt powder. Let the filling cool about 10 minutes, then pour it into the pie shell. Cool the pie completely in the refrigerator before serving. If desired, garnish each slice with cool whip or whipped cream.
Makes 8 servings.
Source: Jim Painter
Submitted By: Lynne Parrish
Date: May 30, 2003