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1. Whisk together 1/2 cup of sugar, cocoa, 1/4 cup of cornstarch and 1-3/4 of half and half in a large saucepan over medium heat.
2. Heat and stir constantly until the sugar dissolves.
3. Whisk in 1/2 of the egg yolks.
4. Reduce the heat and cook until the mixture thickens and just boils.
5. Remove the mixture from the heat and add the chocolate and 1 teaspoon of vanilla.
6. Place the pan into a bowl of water and ice.
7. Stir until the custard cools.
8. Remove the pan from the ice bath and transfer the custard mixture to the pie crust.
9. Cover the pie with plastic wrap.
10. Press the wrap onto the surface of the custard.
11. Place in the refrigerator.
12. Stir together 1/4 cup of sugar, 1/4 cup of cornstarch and the rest of the half and half in another saucepan.
13. Place the pan over medium-high heat and cook stirring constantly for 2 minutes.
14. Reduce the heat and whisk in the remaining egg yolks.
15. Cook until the mixture thickens and just boils.
16. Remove the pan from the heat and stir in 1 teaspoon of vanilla and the unsalted butter.
17. Cool the custard in the same fashion as above.
18. Spoon the custard on top of the chocolate filling.
19. Smooth.
20. Cover with plastic wrap and refrigerate until the pie sets which takes approximately 3 hours.
21. Whip together the cream and powdered sugar until firm peaks form.
22. Spread the whipped topping on top of the chilled pie.
23. Garnish appropriately with chocolate curls as desired.
24. Serve and enjoy.
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