| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mint, Chocolate, Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Sugar; Divided |
| 2 |
tb |
Cornstarch; AND |
| 2 |
ts |
Cornstarch |
| 1 |
c |
Mint-Chocolate Chips; * |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Cream; Heavy |
| 1 |
|
Graham Cracker Crust; 9" ** |
INSTRUCTIONS
* 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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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