Cabernet Chocolate
Crust: 1 ¼ cup crushed graham crackers ¼ cup sugar ¼ cup finely chopped almonds or pecans (optional) 5-6 Tablespoons butter, melted Mix in a medium bowl, crackers, sugar, nuts and butter. When fully incorporated, press into pan and bake 6 to 8 minutes or until golden in color. Cool. (Note: Depending on depth of pie pan you could have a little extra.) Chocolate Filling: 1 (12 ounce) can evaporated milk 2 large egg yolks 1-1½ Tablespoons corn starch (optional) 2 cups Dark Chocolate ¼-½ cup blackberry fruit spread, seedless Whisk together milk and egg in medium saucepan. (If using corn starch, start by mixing a little milk and corn starch, so that it doesn’t have any lumps. You may have to add a little more milk in order to get it fully incorporated. When ready, add it to the rest of the milk and egg in saucepan.) Heat over medium-low heat, stirring constantly until mixture is very hot and thickens; do not boil. Remove from heat and stir in chips and continue stirring until chips are melted. Pour into piecrust. Dollop blackberry spread on chocolate later and then swirl it into chocolate layer. Place plastic wrap on top of surface tightly, and chill for three hours or until set. Top with your favorite whipped topping. Garnish and decorate as desired.
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