I'm not sure how old this recipe is, but I found it in the recipe box I inherited from my late mother-in-law. Did she ever love pie, and this was a favorite. If I were to guess, I would say this recipe is around 75-years-old. Enjoy
1 ½ cups white sugar
1 ½ tablespoons cornstarch
½ teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter
4 ounces semi-sweet chocolate, chopped
1 1/2 teaspoons vanilla extract
In a small saucepan combine sugar, cornstarch, salt and milk. Whisk until smooth. Cook over medium-high heat and bring to a low boil, whisking until the sugar and cornstarch dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a large mixing bowl, whisk egg yolks until slightly frothy. Add mixture a little at a time to temper the eggs and stir gently.
Fill a large saucepan with about two inches of water. Place stainless steel or glass mixing bowl over saucepan. Cook over medium heat, stirring constantly, until very thick. Remove from heat. Stir in butter, chocolate and vanilla extract. Whisk until completely combined and very thick. Cover with plastic wrap, placing the wrap directly on the pudding. Cool in refrigerator until chilled.
½ cup unsalted butter, melted
1 ¼ cups graham cracker crumbs, crushed
¼ cup sugar
Slice butter into tablespoons. Place in microwave safe dish until butter and heat in 30 second intervals until butter is melted. This takes about one minute total.
In a food processor, pulse graham crackers until you have uniform crumbs. Add sugar and mix well. Add butter and mix. Press into nine inch pie pan. If you don't have a food processor, place graham crackers in a zip lock bag and crush with a rolling pin.
Mix it up a little. Use chocolate grahams crackers for a double chocolate treat. A pinch of cayenne in the pudding mix and you can call it an Aztec chocolate cheese cake.