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Easy Chocolate Cream Pie

Product Description

Ingredients

  • 1⁄2 cup sugar
  • 1⁄4 cup cornstarch
  • 1 1⁄2 teaspoons salt
  • 4 egg yolks
  • 3 cups whole milk
  • 1 1⁄4 cups melted chocolate (chopped 72% Extra Dark or Organic 57% Dark bar would work well here)
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3⁄4 cup, or 1 bar chopped for topping

Instructions

  • Make 1⁄2 recipe pie dough.
  • Blind bake pie shell at 375°F until dry, pale, and cooked all the way through.
  • Whisk together sugar, cornstarch, salt, and yolks in a heavy saucepan until combined.
  • Add milk in a stream while whisking.
  • Bring to a boil over moderate heat, whisking. Reduce to a simmer whisking for 1 minute.
  • Pour filling through a strainer into a bowl, then whisk in chocolate, butter, and vanilla.
  • Cover surface of filling with a buttered round of parchment paper and allow to cool at least 2 hours.
  • Spoon filling into prepared pie crust, loosely cover, and chill at least 6 hours.
  • Top with whipped cream and chopped chocolate. Pie can be refrigerated up to 4 days.