pai coklat

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lay 1 prepared pie crust in a 9-inch pie dish. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or beans.
2. Bake the pie crust for 20 minutes, carefully remove the parchment paper and the weights. Continue baking the crust for an additional 10 minutes. Remove from oven and allow to cool to room temperature.
3. In a medium-sized saucepan, whisk together ⅓ cup cornstarch, 1 ¼ cup sugar, and ¼ teaspoon salt.
4. Add 4 large egg yolks, 2 ½ cups whole milk, and ½ cup heavy cream. Whisk to combine.
5. Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and the mixture thickens. Cook while stirring until thick with a pudding consistency.
6. Remove pudding from the heat and stir in 6 ounces chopped dark chocolate, 2 tablespoon unsalted butter, and 1 tablespoon vanilla extraxt. Stir until combined and when the chocolate and butter have melted. The mixture should be smooth!
7. Pour pie filling into the prepared pie crust. Smooth the top, then place it in the refrigerator to chill for at least 6 hours.
8. After chilling, serve the pie topped with whipped cream and extra chopped dark chocolate, if desired.