1 prepared graham cracker crust
1 12-oz can evaporated milk
2 large egg yolks
2 cups (12 oz) semi-sweet chocolate chips
Whipping cream (optional)
1/4 c. chopped nuts (optional)

Whisk together milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
Remove from heat; stir in chocolate chips until completely melted and mixture is smooth.

Pour into crust. Refrigerate for 3 hours or until firm (I made it the night before). Top with whipped cream and nuts before serving.  

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