Chocolate Cream Pie
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz Ghiradelli bittersweet chocolate, chopped
2 oz Ghiradelli unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 oreo chocolate pie crust
3/4 cup chilled heavy whipping cream
1 tablespoon sugar
shaved chocolate (optional)
Combine the sugar, cornstarch, and salt in a heavy medium saucepan. Whisk gently until combined. In a medium bowl, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, constantly whisking, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook 1 minute more, continuously whisking, until thick.
Off the heat, immediately whisk in the chopped chocolate, butter, and vanilla extract. Transfer the filling to a bowl and press saran wrap directly over the surface to prevent a film from forming. Store in the fridge until cook, 1-2 hours. Once cool, spoon the filling into the chocolate crust. Once again, cover with saran wrap and press against surface. Chill for at least 6 hours or up to one day.
To make the whipped topping, use an electric mixer to whip the cream until the whisk begins to leave tracks in the cream. Add the sugar and whip until the cream holds medium silky peaks. Spread the cream over the chocolate filling. Sprinkle with shaved chocolate to decorate. Refrigerate until ready to serve.