Chocolate Cream Pie - the BEST homemade chocolate pie EVER! Perfect for holidays and get-togethers. Chocolate chips, butter, vanilla, sugar, corn starch, cocoa powder, egg yolks, heavy cream, milk, pie crust. You can make the filling in advance and refrigerate until ready to assemble and serve the pie. One bite and you will never make another chocolate pie again!
Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Once the mixture starts to thicken, boil for 1 more minute.
Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.
Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. Spoon or pipe the whipped cream on top. Chill the pie until ready to serve.
Can make the filling ahead of time and keep refrigerated until ready to assemble and serve the pie.Store leftover pie in the refrigerator.