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.