Dark Chocolate Pie

I am a certified chocoholic.  And this pie satisfies my greatest chocolate needs.  It is simple to make, rich, and just plain good.  If you are not a fan of dark chocolate, you can substitute milk chocolate. 

2 1/2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
1 1/2 cups whole milk
8 oz. chopped dark chocolate
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1 frozen or refrigerated pie crust (bake according to package directions)

For Topping:

Stabilized whipped cream (see recipe below)

1 Dark Chocolate Bar, refrigerated then grated; or chocolate sprinkles

Directions:

In a heavy medium saucepan, whisk together sugar, cornstarch, and salt.
In a separate bowl or large measuring cup, whisk milk and egg yolks until combined. Pour milk mixture into pan while whisking. Whisk until smooth.
Place pan on burner set to medium heat and cook, whisking constantly (yes, constantly), making sure to scrape bottom and edges of the pan, until mixture starts to thicken, about 7-9 minutes.
Remove from heat and immediately whisk in chocolate, butter, and vanilla. Transfer hot filling to a bowl. Cover with plastic wrap so that the wrap rests in contact with the filling so a skin does not form. Refrigerate filling until cool, 1-2 hours.

Once filling and crusts are cool, spoon filling into pie crust.  Spread or pipe stabilized whipped cream on top, decorate with shaved chocolate or sprinkles.Keep refrigerated until ready to serve.

**I usually double the filling and the whipped cream because I like a really full pie and a lot of whipped cream.  There will be a little leftover, but it makes for some great snacking!