-
1
Prebake the store-bought crust according to package directions; let crust cool.
-
2
In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
-
3
Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
-
4
Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
-
5
Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
-
6
Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
-
7
Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
-
8
Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
-
9
Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
-
10
Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
-
11
Add the powdered sugar and continue to beat until stiff but not grainy.
-
12
Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.
