Instructions

• Preheat the oven to 350°F (175°C). Place 1 prepared pie crust in a 9-inch pie dish, trim any excess, and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake the crust for 20 minutes. Carefully remove the parchment paper and weights, then return the crust to the oven and bake an additional 10 minutes, or until the crust is set and lightly golden.
• Remove the crust from the oven and set it on a wire rack to cool to room temperature.
• While the crust cools, measure the filling ingredients. In a medium saucepan, whisk together 1/3 cup cornstarch, 1 1/4 cups sugar, and 1/4 teaspoon salt until evenly combined.
• Add 4 large egg yolks, 2 1/2 cups whole milk, and 1/2 cup heavy cream to the saucepan. Whisk until the mixture is completely smooth and no lumps of cornstarch remain.
• Place the saucepan over medium heat. Whisk constantly and continuously scrape the bottom and sides of the pan. Heat until the mixture thickens and begins to bubble around the edges and reaches a pudding-like consistency.
• Remove the pan from the heat immediately once thickened.
• Add 6 ounces chopped dark chocolate, 2 tablespoons unsalted butter, and 1 tablespoon vanilla extract to the hot pudding. Stir continuously until the chocolate and butter are fully melted and the filling is smooth and glossy.
• Pour the hot chocolate filling into the cooled pie crust. Use a spatula to smooth the top so the filling is level.
• Optional: place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie until fully set, at least 6 hours.
• When ready to serve, top slices with whipped cream and sprinkle with additional chopped dark chocolate if desired.