Chocolate Creme Pie

• FOR THE PIE:
• 1 whole Baked Pie Crust (your Favorite Recipe Or Store Bought, Baked According To Package Instructions)
• 5 ounces, weight Semi-sweet Chocolate
• 2 Tablespoons Unsalted Butter
• 2/3 cups Sugar
• 3 Tablespoons Cornstarch
• 2 Tablespoons Hershey's Special Dark Cocoa Powder
• 1/4 teaspoons Salt
• 1 cup Heavy Cream, Divided
• 3 whole Egg Yolks
• 2 cups Skim Milk
• FOR THE WHIPPED TOPPING:
• 1 cup Heavy Cream
• 1/3 cups Powdered Sugar
• 1 teaspoon Vanilla Extract

1. Have your baked pie shell in the pie plate ready to go.
2. Start by putting the semi-sweet chocolate and butter in a large bowl. Set aside.
3. Then mix sugar, cornstarch, cocoa powder and salt in a medium size saucepan (without the heat on). Whisk in 1/2 cup heavy cream and the egg yolks. Whisk until smooth. Whisk in the milk and remaining cream and cook on medium-low, stirring constantly so it doesn't burn. Continue stirring until it thickens. This will take around 10 minutes.
4. Pour the hot chocolate mixture over the chocolate and butter in the bowl. Stir together until the chocolate and butter are melted. Pour this into your baked pie crust. Put plastic wrap over the top of the pudding mixture and chill in the refrigerator for at least two hours or until set.
5. For the whipped topping, beat the heavy cream, powdered sugar and vanilla extract using a mixer with whisk attachment, continuing until soft peaks form. Pipe the whipped topping on top of the pie or spread with a spatula. Keep in the refrigerator until ready to eat.
6. Recipe Source: Adapted from Sugarcrafter.

pie crust, chocolate, butter, sugar, cornstarch, cocoa, ubc, heavy cream, egg yolks, milk, whipped topping, heavy cream, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-creme-pie/ (may not work)