Filling:
3/4 Cup Sugar
3 1/2 Tbsp Cornstarch
Dash salt
2 1/2 Cups Whole Milk
4 Large Egg Yolks
2 Tbsp Unsalted Butter
2 tsp Vanilla
3 ounces chopped unsweetened chocolate
In a saucepan WHISK: sugar, cornstarch, and salt.
ADD: milk and egg yolks until combined. Continue WHISKING and SCRAPING sides until it starts to bubble and slightly thicken.
ADD: 1 Tbsp butter at a time, after all butter is added…
ADD: Vanilla
ADD: Chocolate a little at a time, melt all before adding more. Keep over heat until all is melted and mixture is smooth and slightly thickened.
POUR: Mixture into prepared pie pan (Graham Cracker Crust!). Cover and refrigerate at least 1 hour until cool and set.
PIPE: 2 cups of whipped cream onto cooled pie, garnish with mini chocochips (appx 1/2 cup).
SERVE: Cold.