CHOCOLATE ICEBOX PIE

Steps:

• 1. Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
• 2. Stir together cold water and cornstarch until dissolved.
• 3. Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.) ***Should be the consistency of thick pudding.
• 4. Remove from heat, and whisk in 3 tablespoons of butter. Spoon mixture into pie crust. Cover and chill at least 8 hours.
• 5. To toast pecans, heat oven to 350 deg., melt 2 tablespoons butter, place pecans on a parchment lined baking sheet, drizzle the melted butter over the pecans (stir them up a little to coat), place in oven for 5 minutes. Cool completely before using.
• 6. For the whipped cream: It helps if you use a metal bowl and the equipment is cold -- put the beaters and bowl in the freezer before using. Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with toasted pecans and candy bar pieces.