INGREDIENTS:
- 1 9” prebaked pie shell, pie crust recipe
- 4 large egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 3 Tbsp. coco powder
- ¼ tsp. kosher salt
- 3 cups milk
- 2 oz. semi-sweet chocolate, chopped
- 2 tsp. vanilla
- 2 Tbsp. butter
- 2 Tbsp. heavy cream
INSTRUCTIONS:
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on med high speed or with man power and a wire whisk.
- On low speed, add the cornstarch, cocoa powder and salt. Bring milk to a boil in a med. pot and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
- Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into the cooled prebaked pie crust and place a piece of plastic or wax paper directly on top of the pudding. Let chill for at least 2 hours or until well set. Top with fresh whip cream.
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