You will need one baked pie crust and a sweet tooth 🙂

 

 

 

 

1 1/3 c. semisweet chocolate chips/chunks
2 Tbsp butter
1 tsp vanilla

2/3 c. sugar
3 Tbsp cornstarch
2 Tbsp unsweetened cocoa
1/8 tsp salt
3 egg yolks
2 c. heavy cream
1 c. milk

 

In a 2 qt mixing bowl place: 1 1/3 c. semisweet chocolate chips/chunks, 2 Tbsp butter, 1 tsp vanilla. Set aside.

 

Actually, it’s better to put in 1 1/2 c. chocolate chips. That way you can taste a few and not mess up the recipe 🙂

 

 

 

In a 3 qt saucepan (or thereabouts), whisk together 2/3 c. sugar, 3 Tbsp cornstarch, 2 Tbsp unsweetened cocoa powder, and 1/8 tsp salt.

Whisk in 1/4 c. heavy cream until mixture is smooth.

Whisk in another 1/4 c. heavy cream until smooth.

Whisk in 3 egg yolks until smooth. Whisk in 1 1/2 c.  heavy cream and 1 cup milk.

Bring to a boil, whisking constantly as mixture starts to thicken. Boil for 1 minute.

 

 

Pour hot mixture over the chocolate chunks and butter. Whisk until chocolate is melted and mixture is smooth.

Let cool completely. (While mixture is still hot, you can pour it through a sieve to help eliminate lumps)

 

 

 

I have found that I like to melt some chocolate and put a very thin layer of melted chocolate over the baked pie crust before adding the filling. This helps keep the crust from becoming soggy from the filling. But it has to be a really thin layer, otherwise it can make it tough to eat your pie with a thick layer of cold chocolate.

 

 

 

Spread the chocolate very thin over the baked pie crust and allow to cool and harden.

 

 

 

 

 

 

After the chocolate filling mixture has cooled, pour into prepared pie crust. Cover with plastic wrap and chill overnight before cutting.

 

 

 

 

 

See how the chocolate layer has allowed the crust to stay crispy, rather than becoming soggy? You can top with whipped cream and berry sauce, but it’s sweet enough for me just like this 🙂