2 cups white sugar
1/2 cup corn syrup
4 eggs
2 teaspoons vanilla extract
1 1/2 cups milk
2 eggs
1 pinch salt
1 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
2 pounds butter, softened
3 tablespoons sour cream
1 pound white chocolate, chopped
Melt sugar and corn syrup in single boiler over medium heat. Mix eggs and vanilla extract with wire whisk or the whisk attachment in a large glass or metal bowl. Stir in milk, milk, eggs and sugar mixture. Do not over heat.
Mix together butter, sour cream, brown sugar, chocolate chips and crumbs in single boiler on medium heat; whisk constantly until smooth.
Pour hot milk mixture into greased 13-in. x 8-in. x 2-in. baking dish. Pour about 2/3 cup hot milk mixture over fruit and vegetables, filling 1/3 of the way up sides of pie. Frost completely with remaining 1/3 cup chocolate chips. Scoop tart style by using little spoonfuls and twisting spoonfuls of chocolate mixture into pie. Chill before serving at least 4 hours or until chocolate firmens.