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10 Holland Rusks or melba rounnds (1 cup)

4 tablespoons unsalted butter, melted

1 cup semi-sweet chocolate chips

1/3 cup milk


1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon fine sea salt

2 1/3 cups milk

4 large egg yolks, lightly beaten

2 1/2 tablespoons unsalted butter

1/2 tablespoon vanilla extract

1/2 cup whipping cream


1/2 cup whipping cream



Crust:  Preheat the oven to 325 degrees.

Break the dry bread into the work bowl of a food processor and pulse until finely ground or crush in a plastic bag.  Pour the butter over the crumbs and pulse until the mixture is sticky.  Turn it out into a Pyrex pie plate and gently press it evenly over the bottom and up the sides of the dish with your fingers.  Bake for 5 minutes.


While the crust is baking melt chocolate chips with the milk in a microwave for 1 minute at full power.  Stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture over the warm crust and let it cool completely.


Filling:  Stir the sugar, cornstarch and salt together in a saucepan.  Gradually pour in the milk.  Heat to a simmer stirring continuously so the custard will be smooth and thick.  Stir some of the hot mixture into the egg yolks in a bowl, stir vigorously, then turn the egg mixture into the saucepan.  Return the custard to a simmer and cook stirring continuously for 2 minutes.  Off the heat stir in the butter and vanilla.  Cover and cool the custard completely.


Assembly:  Beat the entire cup of whipping cream to soft peaks.  Fold 1/2 of the whipped cream into the custard and pour it into the cooled crust.  When ready to serve, cover the top of the pie with the remaining whipped cream.