I got this recipe from the internet before I figured out the finer points of keeping track of where each recipe came from.
| ½ | c. | milk |
| 2 | lb. | egg yolks |
| ½ | c. | sugar |
| 1½ | tbsp. | all purpose flour |
| 1½ | tbsp. | cornstarch |
| 6 | tbsp. | cocoa |
| 1½ | tbsp. | butter |
| 1 | tsp. | vanilla |
| 1 | tbsp. | gelatin |
| 1/3 | c. | coffee liqueur |
| 1 | c. | whipping cream |
| 4½ | oz. | chocolate cookie pieces |
| 1 | 9" | Chocolate pie shell, baked |
| ½ | oz. | caramel topping |
| 1 | whipped cream topping | |
| 2½ | tbsp. | Irish Cream |
Sprinkle the gelatin over the coffee liqueur and chill until ready to use.
Heat the milk over medium heat to scald. Beat the egg yolks and add the sugar and beat together. Add the flour, cornstarch, and cocoa and blend well. Add the scalded milk gradually and beat together. Cook over medium heat until boiling and boil for 1 minute, stirring constantly. Remove the pan from the heat and ad the butter and vanilla and beat until well blended and smooth. Cool to room temperature.
Add the coffee liqueur with gelatin that has been softened and mix well. Whip the whipping cream until firm but not stiff. Fold the whipped cream into mixture until blended well. Fold the cookie pieces in.
Drizzle some caramel over bottom of baked pie shell and pour the cocoa mixture into shell. Refrigerate until set.
Make the whipped cream topping and add the Irish cream gradually and beat until stiff. Spread over top of pie and refrigerate for at least one more hour.