level: easy   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 prebaked 9-inch Traditional Pastry Piecrust shell

Filling:
3/4 cup sugar
3½ tablespoons cornstarch
⅛ teaspoon salt
2½ cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces chopped unsweetened chocolate

Garnish:
2 cups Whipped Cream
½ cup mini semisweet chocolate chips

Method:
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined.

Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream begins to bubble and thicken, add the butter 1 tablespoon at a time. When all of the butter is mixed in, add the vanilla.

Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.

Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.

Using a pastry bag to pipe the whipped cream, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to spread the whipped cream to create a more finished look.

Sprinkle mini chocolate chips over the whipped cream. Chocolate Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

Chocolate Cream Pie