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Parve
Easy
11 Hours, 30 Minutes
Diets 
This heavenly pie will make a delicious finale to a beautiful Yom Tov meal. The light, creamy topping is the perfect contrast to the deep, rich chocolate filling. A true chocolate-lover’s delight!
1/4 cup Gefen Cornstarch
2/3 cup sugar
pinch of salt
3 cups coffee creamer, or any milk substitute
4 egg yolks, beaten
2 tablespoons margarine, melted
1 teaspoon Gefen Vanilla Extract
8 ounces Geneve Baking Chocolate, plus more for garnish
1 chocolate cookie pie crust
1 and 1/2 cups (12 ounces) pareve whipping cream
2 tablespoons sugar
1/2 teaspoon Gefen Vanilla Extract
For the filling, place cornstarch, sugar, and salt in a medium-sized pot over a medium-low flame and whisk for one minute. Add creamer and yolks while whisking. Whisk custard continuously for three to four minutes, until it has thickened and starts to bubble.
Remove from flame and add margarine and chocolate. Whisk until chocolate has melted completely and filling has a smooth consistency.
Pour chocolate custard into pie crust and place in the fridge for at least three hours.
For the topping, beat all ingredients with an electric mixer until stiff; spread over pie.
With a peeler or a knife, shave off curls of extra chocolate and sprinkle over pie. Refrigerate for at least eight hours to set.
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can i use pareve milk instead of coffee creamer
i see it’s there
Yes, you can.