Mostly from Scratch Chocolate Pie

• 1 pie crust, baked
• 14 cup cornstarch
• 13 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 14 teaspoon salt
• 2 cups whole milk
• 1 cup half-and-half cream
• 4 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 2 ounces bittersweet chocolate, shavings

1. Bake pie shell per manufacturer's instructions and set aside to cool.
2. Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan.
3. Gradually whisk in milk and half & half.
4. Bring to a boil over medium heat, whisking constantly.
5. Continue at a boil, whisking, for 2 minutes until mixture has thickened.
6. Remove from heat and whisk in chocolate and vanilla until smooth.
7. Pour filling into cooled shell and chill until cold, at least 2 hours.
8. Cover with wax paper if you want to prevent a skin from forming,.
9. Just before serving, beat cream with 2 T. sugar until it just holds soft peaks.
10. Spoon onto pie.
11. Pie (without whipped cream) can be chilled up to 1 day.

pie crust, cornstarch, sugar, cocoa, salt, milk, cream, bittersweet chocolate, vanilla, heavy cream, sugar, bittersweet chocolate

Taken from www.food.com/recipe/mostly-from-scratch-chocolate-pie-519697 (may not work)