CHOCOLATE PIE

Rich and simple to assemble, this pie features an easy filling and works well with either a flaky pie crust or a pressed-in crumb crust. Make ahead: There may be some filling mixture left over, which can be poured into individual cups and served as pudding. The pie needs to set before serving; this can take up to 4 hours. Serves: 8 to 10 (makes one single-crust 9-inch/22.5-cm pie)

1 1/2 cups (375 mL) sugar

1/4 cup (60 mL) cornstarch 1/4 tsp (1 mL) salt

3 cups (750 mL) whole milk 4 large egg yolks

6 1/2 oz. (184 g) bittersweet chocolate, finely chopped

2 tsp (10 mL) vanilla extract 2 tbsp (30 mL) unsalted butter, at room temperature

One 9-inch (22.5-cm) single pie crust, baked and cooled (see related recipe; may substitute a chocolate-wafer or grahamcracker crumb crust) Whipped cream, for serving

1. Whisk together sugar, cornstarch and salt in medium saucepan. Pour in milk and egg yolks, whisking until well incorporated. Cook over medium-high heat, whisking constantly until mixture becomes thick, puddinglike and smooth. Remove from heat. This can take 8 to 10 minutes; when large bubbles form on surface, right consistency achieved.

2. Whisk in chocolate, vanilla extract and butter, until smooth. Pour into prepared pie crust; cool to room temperature until pie sets; typically an hour, refrigerate (uncovered) until chilled.

3. Serve, or decorate with, whipped cream.

Adapted from German baker and pie artist Karin Pfeiff-Boschek.