Crust

• 2/3 cup graham cracker crumbs
• 1/2 cup light brown sugar
• 4 Tbsp melted butter

Mix ingredients.  Press firmly in bottom of a pie tin.  Bake 5 minutes at 350°.

Fudge Layer

• 2 squares (2 oz) chocolate (baking, semi-sweet)
• 3 Tbsp sugar, granulated
• 3 Tbsp water

Melt chocolate over low heat.  Add sugar, mix well.  Bring to a boil, stirring constantly, until sugar is completely dissolved.  Add extra water if necessary to make a hot fudge consistency.  Spread over the bottom of the crust.

Cream Filling

• 2 Tbsp cornstarch
• 1 cup sugar, granulated
• 1/8 Tsp salt
• 7 egg yolks, beaten
• 4 cups whole milk, cold
• 1/3 Tsp Vanilla Extract

Add the cornstarch, sugar and salt to the eggs. Mix until well blended.  Over medium-low heart slowly add the milk. Stir constantly until the mixture boils. Thicken until no starch taste remains. Add the vanilla to the cooled custard. Pour over the fudge layer and chill.

Topping

• 3/4 cup & 1 Tbsp whipping cream, chilled
• 1 Tbsp sugar, powdered (sifted)
• 1/2 Tsp vanilla extract
• 1 square (1 oz) chocolate (baking, semi-sweet)

Place ingredients in a mixing bowl.  Whip until stiff.  Spread on top of the pie.  Garnish
the pie with grated or shaved chocolate.