Chocolate Pie

8 to 10 servings (makes one singlecrust 9-inch pie)

Rich and easy 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.

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

INGREDIENTS

1 1⁄2 cups sugar

1⁄4 cup cornstarch

1⁄4 teaspoon salt

3 cups whole milk

4 large egg yolks

6 1⁄2 ounces bittersweet chocolate, finely chopped 2 teaspoons vanilla extract 2 tablespoons unsalted butter,

at room temperature

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

STEPS

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

Whisk in the chocolate, vanilla extract and butter, until smooth. Pour into the prepared pie crust; cool to room temperature until the pie sets; this can happen within an hour, then refrigerate (uncovered) until chilled.

Serve, or decorate with, whipped cream.

Nutrition | Per serving (based on 10): 400 calories, 6 g protein, 58 g carbohydrates, 18 g fat, 10 g saturated fat, 105 mg cholesterol, 220 mg sodium, 2 g dietary fiber, 41 g sugar