Ingredients

Instructions

  1. In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
  2. Gradually stir in milk.
  3. Cook, stirring constantly, over medium heat until mixture BOILS.
  4. BOIL 1 MINUTE; remove from heat.
  5. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
  6. Cool to room temperature (20 to 30 minutes).
  7. In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
  8. Remove plastic wrap from chocolate; beat well.
  9. Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
  10. Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
  11. Chill until firm (about 2 to 3 hours).