Place chocolate in small bowl. In heavy saucepan over medium-high heat, whisk together cream and 1 tbsp. butter until the mixture begins to bubble around the edges. Pour hot mixture into chocolate bowl and whisk until smooth. Set aside.
Combine sugar, cornstarch, and salt in a pot. Slowly whisk in milk over medium-high heat. Whisk until thick and bubbling, 6 to 8 minutes. Whisking constantly, slowly pour the warm milk mixture into the yolks. Return mixture to pot and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat immediately and strain into a bowl; stir in remaining 2 tbsp. butter and vanilla.
Let vanilla cream cool 15 minutes (until room temperature). Pour chocolate sauce into cooled piecrust and let sit for 30 minutes. Pour vanilla custard over the chocolate and smooth surface with a spatula. Let pie cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
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.