Chocolate Pie

Step 1

In a medium-sized, heavy-bottomed saucepan, whisk together sugar, cornstarch and salt.

Step 2

In a separate bowl or large measuring cup, whisk together egg yolks, milk, and heavy cream until well-combined and egg yolks are well broken up.

Step 3

While whisking the dry ingredients, drizzle the egg yolk mixture into the dry ingredients until completely combined.

Step 4

Transfer saucepan to stovetop over medium heat and whisk frequently until ingredients begin to thicken⁴ (see note 4, this will take several minutes, do not crank up the heat or your filling may not thicken properly).

Step 5

Once mixture has thickened (it should have a pudding-like consistency) whisk constantly, remove from heat and immediately add chopped chocolate, butter, and vanilla extract. Stir until chocolate and butter are completely melted and mixture is smooth.

Step 6

Pour pie filling through a fine mesh strainer into a medium-sized heatproof bowl.

Step 7

Pour filling over prepared pie crust and place a piece of clear wrap or parchment paper directly against the surface of the chocolate to prevent a skin from forming on the surface of the pie as it cools. Allow to chill in the refrigerator at least 6 hours or overnight before slicing and serving.

Step 8

Top with whipped cream just before serving. I like to use an Ateco 848 or Wilton 2D tip to decorate the pie slices in the photo, but a big mound of whipped cream right on top of the pie works just as well!