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1
In a medium sauce pan, combine half and half, 1/3 Cup sugar,and salt. Over medium high heat, bring to a simmer, whisking to dissolve sugar.
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2
In a heat proof bowl (read glass, or something that won't melt), mix egg yolks with cornstarch and 1 Tbsp. sugar, whisking till thoroughly incorporated and glossy.
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3
Once the cream mixture is simmering, slowly drizzle about 1/2 cup of the hot mixture into the egg mixture to temper the eggs, whisking constantly.
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4
Add tempered egg mixture back to the cream in the pan, scraping your bowl to get it all. Whisking constantly, bring mixture to a boil. Remove from heat as soon as a boil is reached. Mixture should be thick.
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5
Add butter and vanilla. Whisk until thoroughly incorporated. 6.Add chocolate and whisk until thoroughly incorporated. Pour the hot mixture into the cooled pie crust.
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6
Immediately cover with plastic wrap, pressing the plastic wrap directly against the surface of the chocolate cream.
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7
Chill in refrigerator until set and cold, at least 4 hours. I chill mine overnight.
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8
Beat together whipping cream, whipped cream stabilizer, powdered sugar and vanilla until very stiff peaks form.
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9
Remove plastic wrap from pie. Spread or pipe whipped cream onto top of pie and garnish with chocolate curls or mini chocolate chips.
