Category: Dessert, Holiday/Seasonal - Valentine's - Thanksgiving
INGREDIENTS:
- Graham Cracker Crust:
- 1 -1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp salted butter, melted
- Chocolate Custard:
- 1 can evaporated milk
- 2 cups sugar (or 1 3/4 cup if you want it less sweet)
- 1/4 cup cocoa
- Dash salt
- 5 egg yolks
- 1 tsp Rustlin' Rob's Mexican Vanilla
- ½ stick butter (1/4 cup)
DIRECTIONS:
- Combine all the crust ingredients in bowl, stir and press into pie plate. Chill.
- Heat 1/2 can of evaporated milk and 1 cup sugar on low-medium heat in saucepan until sugar is dissolved and mixture is barely steaming, stirring frequently.
- In a separate bowl, mix 1 c sugar & 1/4 c cocoa & salt (sifted is best).
- In another bowl, beat together egg yolks, remaining milk & vanilla, then mix into sugar/cocoa mixture.
- Pour egg mixture slowly into saucepan while stirring hot mixture. Turn heat up to medium & cook/stir with whisk until very thickened (about 15 minutes). Add 1/2 stick of butter & stir to combine.
- Pour into prepared graham cracker crust.
NOTE: I start with the crust so it has time to chill.
