- 1 cup sugar
- 2 cups milk
- 1 TBS butter
- ¼ tsp salt
- 4 TBS cornstarch
- 2 egg yolks
- 4 ½ TBS cocoa
- 2 ounces grated German Sweet Chocolate
- 4 ounces ground Tiny Tim’s Almond Encrusted English Toffee
- ½ tsp vanilla extract
- 1 baked pie shell
Combine sugar, cornstarch, and salt. Add ¼ cup milk, mixing well. Blend in egg yolks. Scald 1½ cups milk over hot water in top of a double boiler. Add cornstarch mixture to scalded milk, stirring constantly. Beat well with a wire whip or rotary beater until smooth. Cook mixture over hot water, stirring frequently until clear and thickened.
Meanwhile, dissolve cocoa in 1/4 milk. Add cocoa and grated chocolate to cornstarch mixture. Continue to cook, stirring until chocolate is melted and mixture is thickened. Remove mixture from heat. Add butter and vanilla, stirring until the butter is melted. Refrigerate pudding mixture until it is thoroughly chilled. Turn into a baked pie shell and sprinkle ground almond toffee over the top. Chill
* In a hurry? The pie filling can also be made using a large package of double chocolate pudding and pie mix.