paula jean's extreme chocolate pie

How To Make paula jean's extreme chocolate pie

• 1

  Crust: Combine melted butter, graham cracker crumbs and 1/4 c. sugar in a bowl. Mix and press into a 9-inch pie pan and bake at 375 for 8-10 minutes. Set aside to cool while making filling.
• 2

  Filling: Simmer the half & Half, salt & 3 T. sugar over medium high heat, stirring. Whisk the egg yolks in a bowl until thickened; add the cornstarch and the remaining sugar and continue whisking about a minute.
• 3

  Drizzle 1/4 c. of the cream mixture into the yolk mixture to temper the eggs. Add another 1/4 c. and continue to stir. Return the yolk mixture to the saucepan with the cream mixture, whisking, until thick. Bubble will begin to appear and pop on the surface-then stir and cook a few seconds longer. Remove from heat and whisk in butter, chocolates and vanilla.
• 4

  Pour into crust and chill overnight before serving with whipped cream (recipe follows)
• 
  5

  Whip the cream with a mixer, add the sugar and vanilla and whip until soft peaks form.
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