S'More Pie

2 cups graham cracker crumbs
8 T (1 stick) butter

3/4 cup heavy cream
3/4 cup milk
10 oz semi-sweet chocolate
pinch of salt
2 eggs
1 t vanilla extract
2 T sugar

large marshmallows

Heat oven to 325 degrees Fahrenheit. Pulverize graham crackers in food processor. Melt butter and mix into cracker crumbs. Press into deep pie pan and bake for 8-10 minutes to harden the crust.

In a medium saucepan, whisk cream and milk, and warm over medium-low heat. Add chocolate and stir until melted. Whisk the eggs, and temper them by adding a little of the milk mixture to the eggs while stirring vigorously. Add as much milk mixture as your container will allow, and then add the egg mixture to the saucepan. Pour slowly, and stir while adding. Tempering prevents the egg from being cooked by the hot milk mixture. Scrambled egg in chocolate custard is gross. Add the sugar and vanilla extract and stir until all is dissolved and mixed in. Pour into the pie pan, and bake until the custard is evenly puffed up in the center (15-30 minutes).

Cut the marshmallows in half. Place inside down on top of the pie, covering the pie completely. Set the oven to broil and toast the marshmallows. Watch it the whole time so you don't burn the marshmallows/pie- this only takes 2 minutes or so.

Chill for as long as you can take it. The warmer it is, the harder to cut and serve. The recipe suggests reheating in the microwave for 7-10 seconds, but ours never got cold enough to warrant that.

Requested by William O. Christmas 2011

Rice Pudding

2 cups uncooked rice, cooked
3 cups milk
1 egg
3 T cream or creamer or half-and-half
2 T butter
3/4 cup sugar
1 t vanilla extract
1/2 t cinnamon to taste

Use leftover rice or cook the rice ahead of time. Put rice and milk in a medium saucepan on low heat. Beat the egg with the cream, and mix into the rice. Stir well. Add butter, sugar, and vanilla. Stir over medium-low heat until the rice pudding is the desired consistency. Stir in cinnamon. 4 servings.