Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
6 tb Sugar; Divided
2 tb Cornstarch; AND 2 tsp. Cornstarch
1 c Mint-Chocolate Chips
1 1/2 c Milk
1 c Cream; Heavy
1 Graham Cracker Crust; 9 inch
In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips. Gradually stir in milk.
Cook, stirring constantly, over medium heat until mixture 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).