7/8 cup sugar
4 Tbsp cornstarch
1/3 tsp salt
3 cups whole milk
6 egg yolks
3 tbsp butter
1 tbsp + 3/4 tsp vanilla
3 ounces unsweetened baking chocolate
Note: requires 1 pre-baked single crust pie crust, 10″ deep-dish
Cut butter into small pieces and set aside with chopped chocolate.
Heat 2 1/2 cups milk in microwave until very hot.
Beat egg yolks well.
Mix sugar, cornstarch, and salt in a medium saucepan. Add 1/2 cup cold milk and mix well. Blend in the egg yolks and mix well. Add the hot milk, mixing well with a whisk the whole time.
Cook over medium heat, stirring constantly. When the mixture just begins to simmer, remove it from the heat and stir vigorously with a wire whisk. This prevents the pie from separating later when it is chilled.
Return the pan to the heat and bring to a full simmer. Cook, stirring, for one minute. Add in the butter and chocolate and stir until fully melted and mixed. Stir in the vanilla.
Pour immediately into a pre-baked pie crust. Place plastic wrap flat over the top of the custard so it doesn’t form a skin. Refrigerate for at least 3 hours, or until firm.
Serve with whipped cream.
Alternate flavoring
1/2 tsp ground cinnamon
1/2 tsp almond extract
2 tsp vanilla extract
Updated 2017