1.5 cups chocolate-covered candy assorted chopped for garnish
0.3 cup cornstarch
3 large egg yolks
6 ounce regular graham cracker crumb pie crust
1.3 cups heavy cream
0.3 teaspoon kosher salt
1.8 cups milk
0.3 cup sugar
1 tablespoon butter unsalted
0.3 cup cocoa powder unsweetened
1 teaspoon vanilla extract
Equipment
bowl
sauce pan
whisk
plastic wrap
hand mixer
Directions
Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream.
Whisk in the egg yolks.
Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute.
Remove from the heat and transfer to a large bowl.
Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain.
Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
Whip the remaining 1/2 cup cream just until soft peaks form.
Spread over the pie and garnish decoratively with sliced or chopped candy.
