Premade crust like Pillsbury or use a homemade recipe for cream cheese pie crust.
Chocolate Filling
4-ouncesemi-sweet baking chocolate bar
2tablespoonssugar
3tablespoonsbutter
1cupmilk
1tablespooncornstarch
2egg yolkslightly beaten
½teaspoonvanilla paste
Optional Homemade Whipped Topping
⅔cupheavy whipping cream
1tablespoonconfectioners sugar
½teaspoonvanilla paste
Instructions
Crust
Prepare pie crust per package instructions.
Chocolate Pudding
In a small bowl lightly beat together the egg yolks and cornstarch.
In a small saucepan over medium heat, combine the sugar, and milk together with a wooden spoon until well combined. Stir frequently bring the milk and sugar mixture to a simmer.
Temper eggs by adding a tablespoon of the hot milk and sugar mixture to the egg and whisk together.
Slowly add the egg mixture back into the sugar and milk mixture. Stir constantly until the mixture begins to thicken and comes to a slow boil.
Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until well combined and smooth.
Let the filling cool for a couple of minutes then pour the chocolate filling into the cooled crust.
Loosely cover and refrigerate for 3-4 hours.
Top chilled pie with RediWhip, or use the recipe below to make your own whipped topping.
Whipped Topping
In a medium bowl add the cream and beat with an electric hand mixer on high speed for 1-2 minutes
Slowly add in the sugar and vanilla paste while continuing to beat until soft peaks form, about 1-2 minutes.
Spoon the whipped cream over pie and top with chocolate shavings.
Notes
Choose High Quality Chocolate: The star of your pie is chocolate, so go for the best quality you can afford. Choose dark or semi-sweet chocolate for a deep, rich flavor.Bake the Crust First: This is a no-bake recipe so you need to bake the pie crust before adding the filling. Line the unbaked pie crust with parchment paper and fill it with pie weights or dried beans to keep it from shrinking.Stir Constantly When Making the Filling: When you're cooking the chocolate filling on the stove, be sure to stir constantly. This will help to prevent the chocolate from burning and will ensure that the mixture thickens evenly.Strain the Filling: Although optional, after cooking the chocolate pudding filling, strain it through a fine-mesh sieve. This ensures that any lumps are removed and you have a silky smooth filling.Chill Properly: After filling the pie, chill it in the refrigerator for at least four hours (or even better, overnight) before serving. This will help the filling to set and make the pie easier to slice.BONUS TIP 1: Top your pie with homemade whipped cream. It's simple to make and will taste much better than the store-bought versions. For extra flavor, you can add a touch of vanilla extract to the cream as you're whipping it.BONUS TIP 2: Instead of a 6-inch pie, make in individual size pie tins.