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Using a spatula, stir constantly, scraping the bottom and edges of the saucepan as you stir. When it starts to steam, add the dark chocolate and keep stirring. Bring to a low boil and boil 1-2 minutes, stirring constantly. The sauce will start to thicken. Remove from heat and stir in the butter and vanilla.

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Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until.

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Instructions. Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

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Instructions. Preheat oven to 350°F (180°C). In a medium bowl, using your hands, work together gingersnaps and butter until well combined. Using a measuring cup, press mixture into bottom and up sides of a tall-sided 10-inch fluted round removable-bottom tart pan. Bake until lightly toasted and fragrant, 10 to 12 minutes.

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Instructions. Preheat oven to 350° F. Pulse cookies in a food processor or blender until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12-15 minutes.

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Place the water in a small bowl and sprinkle gelatin over top. Set aside to soften. In a medium saucepan, mix together ¾ cup of sugar, cornstarch, and salt. Whisk in the milk and cook over low heat, stirring constantly. When the mixture comes to a boil, remove from heat.

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In the saucepan, beat 3 egg yolks, milk, sugar, and cornstarch. Heat over medium heat, stirring constantly until the custard thickens. Remove from heat and add dissolved gelatin and vanilla. In a small bowl, pour 1 cup of the hot custard mixture and add chocolate square to it, stirring until melted. Pour chocolate custard in bottom of already.

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Separate the yolks from four eggs. Place the egg whites in a large mixing bowl or the bowl of a stand mixer, cover allow to sit at room temperature until later. Place the yolks in a small bowl or small glass measuring cup with a spout. Whisk the egg yolks slightly to break them and combine. Combine Sugar and Cornstarch.

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1/3 cup water. 1 Tablespoon gelatin. Beat egg yolks and sugar. Add lemon juice and cook in double boiler until thick. Then add gelatin which has been dissolved in the 1/3 cup water. Beat whites of egg until stiff. Add the half cup sugar and fold into the egg yolk mixture. Pour on the dark filling and set in refrigerator until ready to serve.

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Bake both empty pie crusts until golden. In two separate pans or bowls, prepare the chocolate pudding and vanilla pudding according to the package directions. Add rum extract to the vanilla pudding and stir. Pour half of the chocolate pudding into each crust and spread in an even layer.

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Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved. Stir together 1 cup custard mixture and chocolate morsels until smooth. Pour into Gingersnap Crust.

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Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a.

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For the crust: Preheat oven to 350 degrees. Add the sugar and melted butter to the crumbs and mix until well combined. Firmly press the crumb mixture into a 9-inch pie pan to form a crust on the bottom and sides. Bake for 8 minutes. Remove from the oven and chill until firm, about an hour.

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For the pie: Whisk 1/3 cup sugar, cornstarch, half-and-half, and egg yolks in saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil, about 8 minutes. 3. Divide hot custard evenly between two bowls. Whisk chocolate into one bowl until smooth, then pour into cooled pie crust; refrigerate.

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Add vanilla. Pour the mixture into the baked pie shell and then chill for 30 minutes in the freezer or an hour in the refrigerator. While the above is chilling, soften the unflavored gelatin in ¼ cup of cold water. Add the gelatin mixture to the remaining hot custard. Stir until the gelatin is dissolved.

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While your milk is heating, crack eggs and separate the yolks from the egg whites. Take the egg yolks and beat them until they are mixed. When the milk is scalding, add the egg yolks slowly to the mixture stirring vigorously. In a small mixing bowl combine sugar and cornstarch and whisk until combined.