Bake one 9" pie crust as instructed on the pre-made box, with holes poked all around the bottom and sides. Set aside to cool. Gather and pre-measure the rest of the ingredients.
In a deep sauce pan, combine the sugar, cornstarch, and salt.
Gradually stir in the milk.
Stir the mixture well.
Set the flame at medium high heat. And continue to stir.
Add you bakers chocolate. You can use baking squares, but I prefer to use this new product from Nestlé, of pre-melted chocolate. One packet is equivalent to one baking square of chocolate.
Remember to consistently stir the mixture under the medium high heat. You have to make sure there is no chocolate burning on the bottom of the sauce pan.
When the mixture starts to get bubbly, stir constantly for 2 minutes, it will get nice and thick consistency.
Remove the pan from the heat after your two minute timer goes off. Next it is time to temper the egg yolks.
You need to have three egg yolks slightly beaten, ready to go in a separate small bowl.
Stir in a moderate amount on the hot chocolate mixture into the egg yolks. This tempering method helps prevent the eggs from curdling.
Immediately return tempered egg yolk mixture back to the sauce pan. Return to the medium high flame.
Cook mixture for 2 more minutes. And remove from the heat.
Add the butter. And keep stirring.
Last ingredient is to add the vanilla. And stir some more to incorporate all the ingredients together.
Final product of the chocolate mixture should be thick and smooth.
Pour chocolate mixture into cooked pie crust.
Make sure you smooth the mixture out evenly.
Put wax paper over the pie to prevent the pie from forming the chocolate skin on the top. Let the pie cool for about a 1/2 hour.
After pie is cooled, top with whipped cream, serve and enjoy!
- 1.0 9 inch pie crust baked and cooled
- 1.0c Sugar
- 3.0Tbsp Cornstarch
- 0.0tsp Salt
- 2.0c Milk
- 2.0 1-ounce unsweetened chocolate baking squares
- 3.0 Slightly beaten egg yolks
- 2.0Tbsp Butter
- 1.0tsp Vanilla extract