1 ea 9-inch pastry crust, baked 2½ c half and half or light cream 4 tb cornstarch
⅓ c sugar 6 ea squares (6 ounces) semisweet chocolate 4 ea egg yolks
1 ts vanilla
¼ c Courvoisier
1 c whipping cream
2 tb Courvoisier
In a medium saucepan, combine half and half, cornstarch, and sugar.
Stir until well-blended. Add chocolate and cook over low heat, stirring continuously, until chocolate is melted and mixture comes to a boil.
Stir one cup of hot mixture into yolks, return to pan. Cook and stir one minute. Remove from heat and stir in vanilla and Courvoisier.
Pour into prepared crust. Chill four hours.
Whip cream with two tablespoons Courvoisier until fluffy. Spread over top of pie. Garnish with chocolate shavings.
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