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1
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt.
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2
Whisk in the milk and egg yolks until they are well combined.
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3
Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
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4
When the cream begins to bubble and thicken, add the butter 1 tablespoon at a time.
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5
When all of the butter is mixed in, add the vanilla.
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6
Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more.
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7
Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
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8
Pour the chocolate filling into the pie shell.
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9
Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving.
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10
When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.
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11
Using a pastry bag to pipe the whipped cream, distribute the whipped cream decoratively across the top of the pie.
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12
If you choose, use an offset spatula to spread the whipped cream to create a more finished look.
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13
Sprinkle mini chocolate chips over the whipped cream.
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14
Chocolate Cream Pie should be served cold.
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15
It can be stored in the refrigerator for up to 3 days.
