1 deep dish pie crust shell
1/2 c. granulated sugar
1/4 c. brown sugar
3 tbsp. cornstarch
1 can (12 oz.) evaporated milk
3 egg yolks, beaten
1 c. sour cream
1 tbsp. butter
3 tbsp. praline liqueur
1 tsp. vanilla extract
1/2 c. milk chocolate chips
1 (8 oz.) Cool Whip
2 tbsp. chocolate chips for garnish

Preheat oven and baking sheet to 400 degrees. Remove pie crust from freeze. Allow crust to thaw 10 to 20 minutes. Prick sides and bottom with fork. Bake 10 minutes; cool.

In bowl combine sugar, brown sugar and cornstarch; mix well. In saucepan cook and stir sugar mixture and evaporated milk until mixture thickens and begins to boil. Gradually stir some hot mixture into beaten egg yolk, add back to remaining hot mixture; stirring constantly. Stir in sour cream and butter and continue to cook until mixture thickens. Remove from heat and stir in praline liqueur and vanilla; mixing well. Stir in chips. Pour mixture into pie crust. Let stand 2 minutes gently swirl mixture with knife blade, creating a marbled effect. Refrigerate for 30 minutes. Top with Cool Whip. Sprinkle chocolate chips over Cool Whip. Refrigerate.