Recipe created by Jo Rae Jetton in Tribute to Lucille Jetton
Ingredients:
1 ready-made deep dish pie crust
1 cup dark chocolate almond milk
1 cup 60% cacao Ghirardelli bittersweet chocolate chips
1/4 cup cold water
2 tablespoons cornstarch (non GMO)
1 (14 oz) can sweetened condensed milk
3 large cage free organic eggs, beaten
1 teaspoon vanilla extract
3 tablespoons grass-fed butter (softened)
Handful chocolate chips for crust bottom
Favorite chocolate candy for center topper (Kisses, Peanut Butter Cup, Dark Chocolate Almond Cluster)
Instructions:
Thaw pie crust for 10 minutes and preheat oven. Prick pie crust with fork along bottom and sides of crust. Bake according to instructions. Remove pie crust and let cool.
Pour chocolate milk into 3 qt saucepan and turn stove top to medium heat. Allow milk to heat until it bubbles around the edges; do not boil. Remove from heat, and whisk in chocolate morsels until completely melted. Set aside.
Pour cold water into a small bowl. Add cornstarch and whisk together until completely dissolved.
Add cornstarch mixture, sweetened condensed milk, beaten eggs, and vanilla into chocolate mixture. Whisk constantly over medium heat until mixture thickens into a pudding-like mixture and is smooth. Do not overcook.
Remove from heat, and whisk in butter.
Scatter chocolate chips across the bottom of pie crust and spoon pie filling on top (chips melt due to heat). Cover and chill at least 8 hours.
After pie firms, top with a favorite candy in center.