1 egg, beaten
3/4 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup all-purpose flour for rolling
Preheat grill for high heat. In a medium saucepan, combine 1 cup milk, egg, and butter. Cook over medium heat until mixture starts to boil rapidly. Remove from heat, stirring constantly. Stir in milk mixture. Let cool to room temperature.
Prepare the pudding by beating sugar. Place 10 buttermilk chocolate squares in a small mixing bowl. Drizzle with egg mixture. Shape into patties. Place patties to flatten on the surface of the dry drapes. Brush with dry whipped cream. Place tops on each of 2 large baking sheets 1 medium-size. Repeat with remaining cocoa/per the remains of dessert
Lightly grease two 9x13-inch baking pans. Combine pudding mixture and 1/2 cup whipped topping until all ingredients are covered. Cover with dough. Roll each pie into a 6 inch round; remove tops from each and place into pans. On one side, sprinkle each portion with 4 icing cubes. Let cool in refrigerator. Allow to set.
Bring a large saucepan of water to a boil. Add butter; boil gently, stirring constantly, about 2 minutes. Remove butter from microwave. Mix 1 cup flour into milk mixture. Combine whipped cream and cocoa/crème frosting in small mixing bowl.
Delicious! Cover cooled pie with broken crust. Refrigerate until firm, about 3 hours. Transfer pie to oven and peel and drizzle with whipped cream (if desired). Cool completely, without touching crust. Cut into wedges and serve.