Categories: Chocolate, Pies, Desserts 
      Yield: 6 servings 
  
      6 T  Sugar; Divided 
      2 T  Cornstarch; AND 
      2 t  Cornstarch 
      1 c  Mint-Chocolate Chips; * 
  1 1/2 c  Milk 
      1 c  Cream; Heavy 
      1 ea Graham Cracker Crust; 9" ** 
  
  *    Use Nestles mint-chocolate chips in this recipe.  2/3 rds of a 10 oz 
       bag. 
  **   Use a prepared 9-inch graham cracker crust in this recipe, or if 
       desired use your own favorite cracker crust. 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and 
  mint-chocolate chips.  Gradually stir in milk.  Cook, stirring constantly, 
  over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. 
  Transfer to a large bowl; cover surface of chocolate mixture with plastic 
  wrap.  Cool to room temperature (20 to 30 minutes).  In a medium bowl, 
  combine heavy cream with remaining 2 T sugar; beat until stiff.  Remove 
  plastic wrap from chocolate; beat well.  Fold in whipped cream.  Spoon 
  into crust.  Chill until firm (about 2 to 3 hours).