Prep 30 mins
Cook 15 mins
Allow for plenty of time to chill. Chop the unsweetened chocolate using a large chef’s knife and make your cuts close together so the chocolate comes off in flakes; this will allow the chocolate to dissolve easily into the hot cream. You can make a homemade oreo cookie crust, if desired.
- 1 store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3 1⁄2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 2 1⁄2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 teaspoons vanilla extract
- 3 ounces unsweetened chocolate, coarsely chopped
- 3⁄4 cup cold whipping cream
- 3 tablespoons powdered sugar
- Prebake the store-bought crust according to package directions; let crust cool.
- In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
- Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
- Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
- Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
- Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
- Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
- Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
- Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
- Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add the powdered sugar and continue to beat until stiff but not grainy.
- Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.