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CHOCOLATE SILK PIE

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In a 2 cup (or larger) measuring cup, add 1/4 water. Stir in 2

tablespoons cornstarch until dissolved.

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Mix in 3 eggs and 1 teaspoon vanilla. Set aside.

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In a 3-quart saucepan, over medium heat, heat 2/3 cup milk until

bubbles form around the edges.

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Stir in 4 ounces semisweet chocolate.

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Stir until melted.

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Stir in one 14-ounce can of sweetened condensed milk.

Whisk until combined.

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Stir in egg mixture. While stirring constantly, bring to a boil.

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Remove pan from heat and stir in 3 tablespoons of

butter.

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Once butter is incorporated, carefully pour filling into

prepared 9-inch chocolate crumb crust. Refrigerate at least

8 hours.

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Prior to serving, top Chocolate Silk Pie with 2 cups heavy cream

that has been whipped and sweetened. For optional decoration, use

a vegetable peeler to make chocolate curls from both a dark

chocolate and a milk chocolate candy bar. Place curls over top of

cream on Chocolate Silk Pie. Make as many curls as desired.