Chocolate Pudding Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 27 ounces whole milk
• 1.4 ounces cornstarch
• 0.75 ounce cocoa powder
• 2.6 ounces granulated sugar
• 1/4 teaspoon salt
• 2 ounces butter
• 4 ounces chocolate, chopped finely
• 1 cup heavy cream, cold
• 2 tablespoons confectioner's sugar
• Optional: chocolate shavings or sprinkles

Directions

1. Start with the crust: heat the oven to 425 degrees F. Cover the inside of the chilled pie crust with foil or parchment paper, then fill it with pie weights, or dried beans if that is what you use for this job. Bake it on the bottom rack for 15 minutes, turning it once midway through. Lift out the liner and weights, then send the crust back to the oven for another 15 minutes, until the base is golden brown. Take the pie shell out and let it cool.
2. Pour the milk into a medium, heavy-bottomed saucepan. In a small bowl, whisk the sugar, cornstarch, cocoa, and salt together. Set the saucepan over medium heat, then whisk the dry mixture into the milk gradually. Keep whisking the whole time; after about 5 minutes, it will begin to tighten up. Whisk with a little muscle until you see bubbles. Lower the heat, add the butter, and whisk until it disappears into the pudding. Add the finely chopped chocolate and keep whisking until it is fully melted. Pour the pudding into the baked pie shell. Lay plastic wrap directly on top of the pudding, unless pudding skin is your thing, and refrigerate the pie for 3-4 hours, until completely cool.
3. When you are ready to serve, put the cold heavy cream and confectioner's sugar in a large bowl and whisk until the cream holds a medium peak. Peel the plastic wrap off the pie, then spoon the whipped cream over the top. Add chocolate shavings or sprinkles, if you want them. Serve right away.