Ingredients

• 1 (9 inch) graham cracker crust
• 1 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 5 egg yolks
• 1/2 cup Monin Black Cherry Purée
• 1 Tbsp. vanilla bean paste
• 12 oz dark chocolate chips
• 2 Tbsp. unsalted butter

Glass: Culinary

Glass Size: 1 pie.

Instructions

1. In a saucepan over low heat, add the heavy cream and milk and cook for 5-7 minutes until hot to the touch, being careful not to boil.
2. In a large mixing bowl, whisk together egg yolks, sugar, and salt. Slowly add the hot cream to the egg mixture, whisking constantly to avoid curdling. Add the mixture back to the saucepan and cook until the mixture thickens, about 10-15 minutes.
3. Remove the pan from the heat and add back to the mixing bowl. Add the remaining ingredients and whisk until fully melted and incorporated.
4. Using a food processor or an immersion blender, blend for 30 seconds or until smooth. Pour into the prepared pie crust and place in the refrigerator overnight.