party...dame darcy...bathtub vampires

Busy busy friday and yesterday. doll + pirate, vampire movie, hamburger & pie cake party on friday! watched "the fearless vampire killers" & played golf, the card game. tyLea spent the night and the next morning we woke early to go to her 'friend's' football game, he coaches 3rd graders. and we hungout with him a bit and i watched a hot dog show on the travel channel. got a pair of pink shorts from izod and more tulle for my skirts! made mandy a shimmer baby pink & purple one when i got home, and ate some of the cereal i've been craving, amazon organic corn flakes. kiddy cereal with ricemilk. attended a play with her and taylor at the local dinner theatre that some of the people we had went to school with did, The Monkey's Paw & some acting games that were hilarious!
today i am going to run and bike probably, exercise needs to get back in full swing! and car hunt and work on my 3rd cakewalk vegan recipe zine!

Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping

Bon Appétit | January 2008

by Alice Medrich

Crust:

• 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)

• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 2 ounces bittersweet chocolate (60% cacao), finely chopped

Filling:

• 1/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cups whole milk, divided
• 1/4 cup heavy whipping cream
• 4 ounces bittersweet chocolate (60% cacao), finely chopped
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract

Topping:

• 1 cup chilled crème fraîche*
• 1 cup chilled heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Bittersweet chocolate shavings or curls (optional)

Preparation

Crust:
Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in proc

essor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.

Filling:

Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Topping:

Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.

Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.

* Sold at some supermarkets and at specialty foods stores.