1 prepared graham cracker crust
2 ¾ cups whole milk
4 large egg yolks
½ cup sugar
1/3 cup cornstarch
8 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted butter
¾ teaspoon pure vanilla extract
½ teaspoon coarse salt
1 ½ cups heavy cream
2 tablespoons powdered sugar
Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. (This is basically a pudding.)
Add chopped chocolate and butter and stir until completely melted. Strain through a fine-mesh sieve into a large bowl and stir in vanilla and salt. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
To serve, whip cream with powdered sugar until soft peaks form. Top pie with whipped cream and shaved chocolate.
* you can flavor your pudding with anything. Here are some suggestions:
Banana Pudding:
Smashed bananas and banana extract
Coconut Cream:
Shredded Coconut and coconut extract
Pour into pie shell
Key Lime:
Lime zest and bottled Key lime juice
Pour into pie shell