nfkrz

IF UR LOOKING FOR A MEME U CAME TO THE WRONG PLACE BUT IF YOU WANTED A GREAT MOCHA CREAM PIE RECIPE U CAME TO THE RIGHT PLACE; INGREDIENTS 40 CHOCOLATE WAFER COOKIES 3/4 C. SUGAR, DIVIDED 3/4 TSP. KOSHER SALT, DIVIDED 4 TBSP. UNSALTED BUTTER, MELTED 1/2 C. SEMISWEET CHOCOLATE CHIPS 1/4 C. CORNSTARCH 4 LARGE EGG YOLKS 2 C. HALF-AND-HALF 1/2 C. BREWED COFFEE 1 C. HEAVY CREAM SHAVED CHOCOLATE, FOR SERVING DIRECTIONS PREHEAT OVEN TO 350 DEGREES F. PROCESS COOKIES, 2 TABLESPOONS SUGAR, AND 1/2 TEASPOON SALT IN A FOOD PROCESSOR UNTIL FINE CRUMBS FORM, 15 TO 30 SECONDS. ADD BUTTER AND PULSE TO COMBINE, 5 TO 10 TIMES. PRESS COOKIE MIXTURE IN THE BOTTOM AD SIDES OF A 9-INCH PIE PLATE. BAKE, ON A BAKING SHEET, UNTIL CRUST IS DRY AND SET, 18 TO 20 MINUTES. COOL ON A RACK. PLACE CHOCOLATE CHIPS IN A BOWL. WHISK TOGETHER CORNSTARCH, EGG YOLKS, 1/2 CUP SUGAR, AND 1/4 TEASPOON SALT IN A MEDIUM SAUCEPAN. WHISK IN HALF-AND-HALF AND COFFEE. COOK OVER MEDIUM LOW HEAT, WHISKING CONSTANTLY, UNTIL THICKENED AND THE WHISK HOLDS A TRAIL, 6 TO 8 MINUTES. STRAIN OVER CHOCOLATE CHIPS. TRANSFER PUDDING TO A COOLED CRUST AND SMOOTH TOP. PRESS PLASTIC WRAP DIRECTLY ON SURFACE OF PUDDING. CHILL, AT LEAST 4 HOURS. DISCARD PLASTIC WRAP. WHIP CREAM AND 2 TABLESPOONS SUGAR TO MEDIUM PEAKS AND DOLLOP OVER CHILLED PIE. SERVE TOPPED WITH SHAVED CHOCOLATE