Ingredients
- 1 blind baked pie crust
- 4 oz bittersweet chocolate
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
- 2/3 cup granulated sugar
- 1/4 cup dutch process cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 3 cups whole milk
- 1 1/4 cups heavy cream
- 2 1/2 tbsp granulated sugar
- 1/4 tsp vanilla extract
Steps
- Place the blind-baked crust in a 9-inch pie dish and set it aside.
- Whisk the sugar, cocoa, cornstarch, and salt in a medium saucepan.
- Whisk in the egg yolks and milk, then cook over medium heat for 6 to 8 minutes, stirring constantly until thick and bubbling.
- Remove the pan from the heat and stir in the chocolate, butter, and 2 teaspoons vanilla until smooth.
- Pour the filling into the crust and let it cool for 10 minutes.
- Whip the heavy cream with the remaining sugar and vanilla until soft peaks form, then spread it over the cooled filling.
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