Preheat oven to 375°F. Line the pie crust with parchment paper and fill with pie weights. Bake for 12-15 minutes until edges turn golden. Remove the weights and parchment, then bake 3 more minutes until the bottom looks dry and lightly colored.
1 9-inch pie crust
In a saucepan, whisk together cornstarch and sugar. Slowly whisk in milk until smooth and no lumps remain. Add chopped chocolate. Cook over medium-low heat, stirring constantly for 8-10 minutes until the mixture thickens and coats the back of a spoon.
0.75 cup granulated sugar, 0.33 cup cornstarch, 2 cups milk, 6 oz semi-sweet chocolate
In a bowl, beat the egg yolks. Slowly whisk in one-third of the hot chocolate mixture while whisking constantly to temper. Pour the tempered yolks back into the saucepan and cook 2 more minutes, stirring constantly until custard thickens further.
4 egg yolks
Remove the custard from heat. Stir in butter and vanilla extract until butter melts completely. Pour the custard through a fine-mesh strainer into the baked pie crust. Press plastic wrap directly onto the custard surface and refrigerate for 3-4 hours until completely set.
2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 9-inch pie crust
Chill the mixing bowl and beaters for 10 minutes. Beat the heavy whipping cream and powdered sugar until soft peaks form. Spread or pipe over the chilled pie. Slice with a hot dry knife for clean cuts.
1 cup heavy whipping cream, 2 tablespoons powdered sugar
