When I really need a chocolate fix this is my go to pie, it’s pretty easy, super rich and chocolatey, loved by all so it disappears quickly, and versatile so you can easily put your own spin on it.  And as a bonus it’s extra handy when you have a bunch of yolks left over from last weeks white sticky frosting.  It follows my basic cream pie recipe that I use for vanilla cream pie, coconut cream pie, banana cream pie, etc. etc. but I’ve developed my own recipe as the Joy Of Cooking version tries to make this way too complicated.  Once you feel that you have this one down, you can change your flavor in a number of fun ways.  I sometimes use more unsweetened and bittersweet chocolate for an extra rich flavor, but my husband likes his chocolate pie a little less rich so you can use sweeter chocolate to ease up on the richness.  It’s also fun to add the Lindt chile chocolate so you get that little hint of hot after each bite, or go with milk chocolate and make it a sweet smooth and creamy dream.  Another idea is to mix your chocolate with mint chips or just add a half teaspoon of mint extract to make a deep dark chocolate mint pie then crush peppermint Oreos on top of your whip cream.  This recipe will fill a deep dish pie pan, but if you’re using a normal 9 inch that’s fine, it’s always nice to have some extra pudding in a bowl as a reward for your efforts!  I like it best served with whipped cream and shaved chocolate but do whatever you feel good about, you truly can’t go wrong!

Crust: Single 9-10 inch traditional pie crust 

1 cup flour

1/2 teaspoon salt

1/3 cup Crisco shortening

4 tablespoons ice cold water

For the filling: 

1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 3/4 cups whole milk (if you don’t have whole use what you have, or mix lowfat milk with cream)

7 egg yolks (save whites for a fancy frosting or meringue)

3-4 tablespoons unsalted butter

2 teaspoons vanilla

4 ounces unsweetened chocolate chopped

4 ounces semi-sweet or bittersweet chocolate chopped

1. Pre-heat oven to 450. Mix flour and salt together then add shortening.  Combine with a pastry cutter until it looks like coarse crumbs then add water, start with 3 tablespoons, but I usually end up using all 4.  Work with your hands until you form a nice pliable dough.  Turn out onto a floured surface and roll into a circle then roll on to your rolling pin and back out into your pie pan.  Make a ridge and crimp however you would like.  I got a little creative with my crimp and punched out circles that I layered around the crust, I honestly don’t like the way it turned out, but it’s fun to try new things.  Poke a million holes with a fork or weigh down with parchment and pie weights or beans.  Bake for about 8 minutes until nicely browned.  Let cool.
2.  Put sugar, cornstarch and salt into a medium/large heavy saucepan.  I use this all clad one, anything decent sized with a good thick bottom will work.
3. Gradually whisk in your milk
4. Vigorously whisk in your egg yolks one at a time until no yellow streaks remain.
5. Stirring constantly with a heatproof rubber spatula, bring to a simmer over medium heat.  Remove from heat once bubbles come up and scrape down the corners of your saucepan then whisk until smooth.
6. Return to heat and whisking constantly, bring a simmer and cook for 1 minute. (make sure you’re wearing an apron as sometimes the bubbles pop on to you!)
7. Take off the heat and whisk in your butter, vanilla and chopped chocolate whisking vigorously until smooth.  (I was totally sick and didn’t whisk long enough which is why you can see that my filling isn’t totally smooth, if yours doesn’t look smooth enough you can pour into crust through a sieve).
8. While your filling is still hot pour into pre-baked crust and put plastic wrap directly over the top.
9. Chill for a good 4 hours before serving.  This pie keeps nicely in the fridge for a good 5 days or so.

Recipe adapted from Joy Of Cooking chocolate cream pie