Place chocolate in a large bowl. In heavy-bottomed saucepan over medium-high heat, whisk together milk and 1/4 cup sugar until mixture begins to bubble around edges.
In separate large bowl, whisk together yolks, 1/4 cup sugar, cornstarch, and salt. Whisking the yolks constantly, slowly pour in the hot milk mixture.
Return mixture to the pot and cook over medium heat, stirring constantly, until it thickens, about 3 minutes. (Do not let mixture come to a boil or it will curdle). Remove from heat immediately and strain into the bowl of chocolate. Whisk until smooth. Stir in vanilla.
Let chocolate custard filling cool 15 minutes. Pour custard into crust and smooth surface with spatula. Let pie cool to room temperature, then cover with plastic wrap and refrigerate overnight. Top with whipped cream before serving.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.