3 cups finely ground chocolate sandwich cookie crumbs, divided (I use either 100 calorie Oreos or chocolate Teddy Grahams, but any type of chocolate wafer cookie will work)
3 tablespoons melted butter
1 can (12 fl. oz.) evaporated Milk
2 large egg yolks
2 tablespoons cornstarch
1 3/4 cups (11.5-oz.pkg.) Milk Chocolate Morsels
8 Pepperidge Farm Milano cookies
Black writing gel
Assorted spooky Halloween candies – gummy worms, body parts, bones, etc.
COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.
WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust. Refrigerate for 3 hours or until set. Sprinkle with remaining cookie crumbs. Press crumbs down gently.
DECORATE cookie tombstones. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves”. Decorate graveyard with candy to make your pie super spooky!
WARNING – This pie won’t travel well and some of your candy will sink a bit in the chocolate, but it’s a great pie for little guys and ghouls to decorate themselves. My youngest troll loved licking the spoon after slaving over the hot stove.