Again from Cook’s Illustrated Baking Book. I made this for Easter and it was absolutely delicious. I used my regular butter pie crust but the recipe uses a chocolate cookie crust.
2 1/2 cups half-and-half
1/3 cup sugar
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons unsalted butter, cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, chopped fine
1 ounce unsweetened chocolate, chopped fine (I omitted this and simply used chocolate chips for all the chocolate)
1 teaspoon vanilla extract
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla extract
For the filling:
Bring half-and-half, 3 tablespoons sugar, and salt to simmer in medium saucepan, stirring occasionally.
As half-and-half mixture begins to simmer, whisk egg yolks, cornstarch, and remaining sugar in medium bowl until smooth. Slowly whisk 1 cup of simmering half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining half-and-half mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter, semisweet chocolate, and unsweetened chocolate until completely smooth and melted, then stir in vanilla.
Pour warm filling into baked and cooled pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
For the topping:
Once pie is chilled, use stand mixer fitted with whisk to whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie and serve immediately.