“Better Than Sex” Chocolate Pie
1 deep dish pie crust, or 2 standard pie crusts
1 c. Sugar (original recipe called for 1½ c. but it was a little too sweet)
¼ c. Cornstarch
¼ tsp Salt
3 c. Whole Milk
4 whole Egg Yolks
6½ oz. weight Ghirardelli Bittersweet Chocolate
2 tsp Vanilla Extract
2 tbsp Unsalted Butter
Whipped Cream, for serving
Bake your pie crust according to directions before beginning the pudding.
Combine the sugar salt and cornstarch in a medium sauce pan and stir or whisk together.
Pour in milk and egg yolks and whisk together.
Cook over medium heat, stirring almost constantly, until the mixture just barely come to a boil, approximately 7 to 8 minutes. Just keep an eye on it and may take more or less depending on your stove. The second it starts to bubble, remove it from the heat and stir in the chocolate, vanilla and butter until everything is combined and smooth.
Pour the pudding into a pie crust and refrigerate for about 4 hours before serving.
* Recipe courtesy of The Pioneer Woman Blog
