Classic Diner Chocolate Pie with Pudding Filling
Ingredients
- 1 premade frozen deep dish pie crust
- 4 large egg yolks
- 1 1/2 cup sugar divided
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 teaspoons vanilla extract
- 3 tablespoons salted butter, room temperature, cut into small cubes
- 7 ounces semi sweet chocolate chopped fine
Preparation
Cook the pie crust according to package directions for blind baking.
In a medium bowl, whisk together the egg yolks, 1/2 cup of the sugar, cornstarch and salt until mixture becomes thick, pale yellow and forms ribbons when pulled, about 2-3 minutes.
In a medium saucepan heat the milk and remaining 1 cup of sugar until it just comes to a simmer. Slowly whisk the hot milk into the egg mixture a little at a time adding about 1/2 of the hot milk. Then whisk the egg mixture back into the pan with the remaining milk. Heat this mixture over medium heat, stirring constantly with a rubber spatula or wooden spoon, scraping the bottom and sides frequently, until the mixture starts to bubble and thickens to a pudding consistency, about 5-8 minutes. Quickly whisk in the vanilla, butter and chocolate until fully combined. Remove to a bowl to stop the cooking process and let cool for 5 minutes.
Pour the filling mixture into the prepared pie shell, refrigerate for at least 4-6 hours, covering with plastic wrap once completely cooled. Slice and serve with whipped cream and chocolate shavings.
Notes
It is best when eaten within 1 day of making it, but can be stored in the fridge, tightly wrapped, for up to 2 days.
