Easy Chocolate Cream Pie

Ingredients

• 1/2 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons Dutch-processed cocoa powder
• 1/8 teaspoon salt
• 3 cups whole milk
• 3 egg yolks
• 4 ounces 60 to 70% chocolate baking chips, wafers, or chopped chocolate
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 pie crust, prepared and baked, such as Perfect Pie Crust
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• Chopped chocolate, for garnish

Directions

1. In a medium microwave-safe bowl, whisk the sugar, cornstarch, cocoa powder, and salt until everything is evenly combined. Add 1/2 cup of the milk and whisk until the mixture is smooth, then whisk in the egg yolks. Slowly add the remaining milk, stirring as you go.
2. Cover the bowl loosely with plastic wrap, a paper towel, or a plate that’s tilted slightly to let steam escape. Microwave for 3 minutes, then pull the bowl out, remove the cover, and whisk the pudding so the heat is evenly spread through the mixture.
3. Cover it loosely again and microwave for 2 more minutes. Take it out and whisk once more; by now, it should be beginning to thicken.
4. Keep microwaving in 45-second increments, whisking well after each one. The pudding is done when it bubbles around the edges and is thick enough that the whisk leaves a soft trail, or ribbon, through it. Don’t worry if it still looks a little loose; it will firm up more as it cools. The full cooking time should be 6 to 8 minutes.
5. Add the chocolate, butter, and vanilla to the hot pudding, and whisk until the chocolate and butter are melted and the filling is completely smooth.
6. Pour the filling into the pie crust. Let it cool at room temperature for 1 hour, then move it to the refrigerator and chill it, uncovered, for at least 4 hours, or until set. Once it’s ready, the filling shouldn’t wobble when you gently move the pie, and a paring knife inserted into the center should come out with only a little chocolate on it, not covered in goo.
7. Just before serving, combine the cream, sugar, and vanilla in the bowl of an electric mixer. Beat on medium-high speed until soft peaks form. Spread the whipped cream over the pie, then scatter chopped chocolate over the top.
8. Serve the pie the day it’s made; after that, the crust can start to soften.