Ingredients

1 cup sugar

3 Tbsp cornstarch

¼ tsp salt

2 ½ cups whole milk

5 large egg yolks

2 Tbsp butter, cut into small pieces

1 Tbsp pure vanilla extract

4 ounces unsweetened baking chocolate, finely chopped

¾ cup heavy whipping cream

Chocolate for grating (optional)

1 standard 1-crust pie dough (prepared and blind baked)

Instructions

Step 1: Prepare a standard single-crust pie dough and blind bake it according to your recipe or package instructions. Set aside to cool.

Step 2: In a medium heavy saucepan, whisk together the sugar, cornstarch, and salt until well blended.

Step 3: Gradually whisk in the whole milk, stirring continuously to combine smoothly.

Step 4: Vigorously whisk in the beaten egg yolks until fully incorporated, with no yellow streaks visible.

Step 5: Place the saucepan over medium heat and whisk constantly until the mixture thickens and begins to bubble, about 8 minutes. Remove from heat and scrape the sides with a spatula.

Step 6: Return the pan to medium heat and continue cooking while stirring constantly for 2 more minutes to ensure the custard is fully thickened.

Step 7: Remove from heat and whisk in the butter, vanilla extract, and chopped unsweetened chocolate until melted and smooth.

Step 8: Pour the chocolate custard into the cooled pie crust. Press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Step 9: Refrigerate the pie until completely cooled and set, at least 4 hours or overnight.

Step 10: Whip the heavy cream until soft peaks form. For a touch of sweetness, add 1 tablespoon of sugar while whipping if desired.

Step 11: Spread the whipped cream evenly over the chilled pie. Grate additional chocolate over the top for garnish if you like.

Tips & Variations

Use a high-quality unsweetened baking chocolate for the best rich chocolate flavor.

To avoid lumps, whisk constantly when cooking the custard and add milk gradually.

For a quicker crust, use a store-bought pie crust or a graham cracker crust for a different texture.

Try adding a tablespoon of espresso powder to the custard for a mocha twist.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk provides richness and creaminess essential to the custard. Using low-fat milk may result in a thinner, less creamy filling.

How do I prevent the custard from curdling?

Cook the custard over medium heat and whisk constantly. Adding the egg yolks gradually and stirring continuously helps avoid curdling or scrambling the eggs.