Drizzle chocolate sauce over popcorn until popcorn is evenly coated. Let cool until chocolate has harden. Then place in a bowl and enjoy!
In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs, then the Chambord. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set. You can serve this plain or add your favorite fruit or whipped cream topping. Enjoy!
Pair with Corner 103’s 2012 Dry Creek Valley Zinfandel!