Old Fashioned Chocolate Pie

• CHOCOLATE PIE FILLING
• 12 ounces canned Carnation or Pet brand evaporated milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 eggs
• 3 ounces Baker's semisweet chocolate or 1/2 cup chocolate chips
• 2 tablespoons unsalted butter
• 1/2 teaspoon good vanilla
• 1 prepared pie crust
• WHIPPED CREAM
• 1 cup cold heavy whipping cream
• 2 tablespoons confectioner's sugar
• 1/2 teaspoon good vanilla

1. Heat the canned milk in a non-stick pot over medium heat until tiny bubbles form around the edges; don't let the milk boil. While the milk heats, whisk together the sugar, cornstarch and salt in a mixing bowl. Crack in the eggs and whisk just until well-combined.
2. Slowly whisk the heated milk into the beaten-egg mixture. Pour this mixture back into the pot, and return it to medium heat. Whisk constantly for about 5 minutes, and it will suddenly thicken into a nice pudding. Don't worry if it doesn't look perfect; keep cooking and stirring for about a minute, then remove it from the heat. Strain it through a wire colander or strainer into a mixing bowl. Stir in the butter, chocolate, and vanilla and keep stirring until everything is completely melted. Let the mixture cool completely on its own, or you can float the bowl inside a larger bowl of ice water and stir for 3-5 minutes to chill it very quickly. Pour the filling into the pie crust and refrigerate for 2 hours, or longer if it's been cooled at room temperature.
3. To whip the cream, use a hand-held mixer or wire whisk. Beat the cream and sugar together until the cream thickens. Beat in vanilla and chill until ready to serve.

chocolate pie filling, carnation, sugar, cornstarch, salt, eggs, chocolate, unsalted butter, vanilla, crust, whipped cream, cold heavy whipping cream, sugar, vanilla

Taken from food52.com/recipes/18906-old-fashioned-chocolate-pie (may not work)