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Silken Chocolate Pie With Strawberry Rhubarb Compote Recipe! #tipit
Food & Drink
1 sleeve honey graham crackers
1 cup pretzles
1 cube softened butter
1 teaspoon brown sugar
3 egg yolks, 1 whole egg
1/3 cup sugar
1/4 cup corn starch
2 cups milk
1/4 cup pureed California Dried Plums (2 tablespoons hot water + 3 oz California dried plums pureed)
1 teaspoon vanilla extract
2 1/2 cup semi sweet or dark chocolate chips.
Blend grahams, pretzles, butter, and brown sugar in food processor or high powered blender.
Press crust down into pie tin.
Heat eggs, sugar, and corn starch on LOW heat until smooth. About 5 minutes, stirring consistently.
Slowly increase heat to medium, add milk, pureed dried plums, and vanilla extract, continue to stir.
Once well incorporated and smooth, start adding chocolate and stir until smooth and thickening.
Pour filling over crust.
Cover and refrigerate for 2+ hours or until ready to eat
Use your favorite type of chocolate: milk, semi-sweet, dark, or a combo!
This recipe makes approximately a 10" pie or 12 mini pies