This Smooth, Decadent No-Bake Chocolate Cream Pie Will Wow Your Guests

In the top bowl of a double boiler, combine granulated sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally. While whisking, gradually add about half of the hot chocolate mixture into beaten egg yolks. Return the egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove the mixture from heat, and stir in 1/2 teaspoon vanilla extract. If there are some lumps in the filling, strain it through a fine-mesh sieve. Pour the filling into a baked pie shell. Chill the pie in the refrigerator for 2 to 4 hours. In a mixing bowl, beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time.