Chocolate Pudding Pie

3 CUPS WHOLE MILK
4 EGG YOLKS
1 ½ CUPS SUGAR
¼ CUP CORN STARCH
2 TBSP. BUTTER
¼ TSP. SALT
2 TSP. VANILLA
½ TSP. INSTANT COFFEE
6 ½ OZ. BITTERSWEET CHOCOLATE -CHOPPED UP

MEDIUM HEAT- MIX SUGAR, YOLKS,  MILK, SALT AND CORN STARCH IN SAUCE PAN.

AS IT COMES TO A BOIL, LET BOIL LIKE 1 MINUTE

TAKE OFF HEAT, ADD VANILLA, BUTTER, COFFEE AND CHOCOLATE.

STIR TO INCORPORATE ALL INGREDIENTS,  WHEN CHOCOLATE IS MELTED POUR INTO YOUR CRUST.

NOW FOR THE CRUST!!!!

CRUST:

25 BLONDE OREOS
2 GRAHAM CRACKERS (2 SHEETS)
1/3 CUP BUTTER MELTED

BLEND IN FOOD PROCESSOR AND CRUSH REAL GOOD.

PRESS INTO A 9 INCH PIE PLATE AND BAKE AT 350 FOR 15-20 MINUTES.

COOL IN REFRIGERATOR 6 HOURS OR OVERNIGHT.

YOU CAN TOP WITH WHIPPED CREAM.

 

SO YUMMY!!!!

 

KEEP SMILING!!