Cooking Instructions
- 1
In a medium saucepan, whisk together sugar, cornstarch, and salt.
- 2
Add egg yolks, milk, and heavy cream.
- 3
Transfer milk mixture to stove top on medium heat until ingredients begin to thicken (will take several minutes).
- 4
Once thickened (should be pudding consistency) whisk constantly. Bring mixture to a boil and continue to whisk for 60 seconds before removing from heat. Continue whisking constantly.
- 5
Immediately add chocolate, butter, and vanilla extract.
- 6
Whisk until ingredients are smooth. Chocolate and butter should be completely melted.
- 7
Pour pie filling through a fine mesh sieve into a medium-sized heatproof bowl. Cool for 15 minutes, stirring occasionally to prevent skin from forming.
- 8
Pour filling into prepared pie crust and cover surface with clear plastic wrap. Make sure wrap is pressed against the surface of the chocolate to prevent a skin from forming.
- 9
Refrigerate at least 6 hours to allow custard to firm and set.
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