Driving home from a family get-together last week, I saw a sight that brought a big smile to my face. Walking down the sidewalk was a little boy wearing his puppy dog Halloween outfit. Perhaps he was in training for going door-to-door for Halloween treats!
This scene, along with colorful leaves covering the yards, launched me into thinking about one of my favorite times of the year. I don’t have my Halloween outfit together yet – thank goodness I have a few weeks yet – but I do know my daughter and I are planning to bring this Scary Graveyard Pie to a frightful Halloween party later in the month.
Finely-ground chocolate sandwich cookie crumbs are used for the crust and the dirt for the graves. Due to the amount needed, using a food processor makes makes even-sized crumbs, and it’s easy. Or you can crumble the cookies, place them in a plastic bag and crush them with a rolling pin. Either way, make crumbs in batches – there’s no need to scrape out the filling from the cookies before grinding. Make sure to press the crumb and butter mixture onto the bottom and up side of the pie plate with the back of a small measuring cup for a firm and even crust.
The milk chocolate filling is really quick to make. Heat evaporated milk, egg yolks and cornstarch gently over medium-low heat. Stir often and be careful not to boil. The mixture will thicken slightly once very hot. Remove from heat before stirring in the milk chocolate morsels. Once mixture is smooth, let cool slightly before pouring into the crust. For a richer, more adult chocolate filling, use semi-sweet chocolate morsels instead. Sprinkle the remaining cookie crumbs on top of pie, pressing crumb topping lightly into filling to adhere.
While the pie is refrigerating, I can put the finishing touches on my outfit and my daughter will put the finishing touches on the pie – designing some fancy gravestones, digging some new graves and decorating the graveyard with Nestlé halloween candies – if there are any left! I know it will be Boo-ti-ful.
Ingredients for 8 servings:
- 3 cups (about 32) finely ground chocolate sandwich cookie crumbs, divided
- 3 tablespoons melted butter
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
- 8 chocolate filled vanilla wafer cookies
- Black and purple decorator writing gels
- WONKA® Sluggles™ Gummies Candy, WONKA® SweeTARTS® Skull n’ Bones* or other assorted spooky Halloween candies
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. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.
DECORATE cookie tombstones as desired with writing gels. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves”. Decorate graves with candy to make the pie as spooky as you want it to be!
* Found in bags of WONKA® Halloween Assorted Candies.
More Halloween Recipes & Ideas:
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