DOUBLE CHOCOLATE PIE

MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 4½ HOURS

Crust 1½ cups chocolate wafer crumbs ¼ cup butter, melted 2 tbsp granulated sugar

Chocolate Pudding ½ cup granulated sugar 3 tbsp cornstarch 3 tbsp cocoa powder ¼ tsp salt 2¼ cups homogenized or 2% milk 3 egg yolks 5 oz 70% dark chocolate, finely chopped (about 1 cup) 1 tsp vanilla

Topping ¾ cup 35% cream 3 tbsp icing sugar milk chocolate shavings (optional) Preheat oven to 350°F.

Crust In bowl, stir together wafer crumbs, butter and sugar until moistened. Press into bottom and up side of 9-inch pie plate. Bake until set, 14 to 15 minutes. Let cool completely.

Chocolate Pudding In saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Gradually whisk in milk until smooth; cook over medium heat until steaming and bubbles form around edge.

In bowl, whisk egg yolks; whisk in half of the milk mixture in slow steady stream. Whisk yolk mixture into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 3 to 4 minutes.

Remove from heat; whisk in chocolate and vanilla until melted. Scrape into crust, smoothing top; place plastic wrap directly on surface. Refrigerate until set, 4 hours or overnight.

Topping In bowl, beat cream with icing sugar until soft peaks form; spoon onto Chocolate Pudding. Top with chocolate shavings (if using).

PER SERVING about 492 cal, 7 g pro, 30 g total fat (17 g sat. fat), 52 g carb (4 g dietary fibre, 35 g sugar), 118 mg chol, 299 mg sodium, 344 mg potassium. % RDI: 12% calcium, 27% iron, 20% vit A, 12% folate.