Chocolate Cream Pie Pops

By SipsandSweets

Ingredients

• Graham Crust
• 1 1/3 cups graham cracker crumbs (processed finely)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• Chocolate Filling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 oz fine-quality bittersweet chocolate ,melted
• 2 oz milk chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla or 1/2 Vanilla bean
• Pretzel Ice Cream
• 2 cups Milk
• 1 cup Heavy Cream
• 1/2 cup sugar
• 3 oz chopped pretzels
• 1 oz Dark chocolate

Details

Adapted from keyingredient.com

Preparation

Step 1

For crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
For filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Cut in desired shapes and dip in dark chocolate and candied peanuts

For Ice Cream Base

Steep milk and heavy cream with 2 oz pretzels for 4 minutes , strain. Cover remainder of pretzels in melted chocolate and put in fridge. Temper you egg yolks and sugar with your steeped milk and cream . Cook over stove in pot for about 5 minutes until mixture thickens and chill. Pour mixture into ice cream maker fold in chocolate pretzel pieces and freeze