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Ingredients
For the Crust
1 (9 inch) Pie crust, baked
For the Filling
2/3 Cup granulated sugar
1/4 Cup cornstarch
1/2 Teaspoon salt
4 Large egg yolks
3 Cups whole milk
4 Ounces unsweetened chocolate
4 Ounces bittersweet chocolate
2 Tablespoons unsalted butter, softened
2 Teaspoons pure vanilla extract
For the Topping
3/4 Cup heavy cream, chilled
2 Tablespoons powdered sugar
Instructions
For the Crust
Bake pie crust as directed by your recipe. Here�s my favorite homemade recipe. Let the crust cool completely before filling.
For the Filling
In a medium heavy saucepan, whisk together the sugar, cornstarch salt, and egg yolks until combined. Gradually whisk in the milk into the mixture. Bring the mixture to boil over medium heat, whisking constantly. Reduce heat to simmer and whisk for an additional minute or until mixture is thick.
Remove from heat and pass through a fine-mesh sieve into a large bowl. Whisk in the chocolate, butter and vanilla extract. Cover the filling with a buttered wax paper and let cool completely about 2 hours.
Spoon the filling into the prepared (and cooled) crust. Cover with plastic wrap and chill pie for at least 6 hours or overnight.
When ready to serve, using an electric mixer beat the heavy cream and sugar in a medium bowl until stiff peaks form. Spoon the whipped cream on top of the pie. Serve immediately. Pie can be stored in the refrigerator for 2 to 3 days.
NOTE: You can assemble the pie (without the topping) a day in advance and keep it refrigerated.