Nothing makes me feel more accomplished than making pie crust. When it goes wrong, it tends to go terribly wrong, but when it goes right, you feel like the most successful homemaker of all time. The pie filling ingredients march by in a tiny parade to celebrate you.
We find that people have many different opinions about pie crust. Some have old family recipes, some swear by adding this ingredient or that. I say, the one that you can rock, that is the one you should make. A graham cracker or cookie crust would work just as nice. Chocolate pudding is very forgiving.
In a perfect world, this pie would have a fluffy layer of whipped cream, and then a dusting of curly chocolate shavings. I was feeding a hungry pack of impatient pie consumers, so the final product photo does not exist. But like the pie, the memory will live on forever.
Prepare 9″ pie shell of your choice, and cool.
Pour 1 1/2 cups sugar, 1/2 tsp salt, 2 1/2 tbsp cornstarch, and 1 tbsp flour into saucepan and mix.
Stir 3 cups milk in gradually. Add 3 oz of chopped chocolate.
Cook over medium heat, stirring almost constantly, until it starts to thicken, and then bubbles and boils. Boil one minute.
Meanwhile, in a separate bowl, slightly beat 3 egg yolks.
Stir part of the hot mixture into the eggs to temper them. Then pour the egg mixture into the saucepan. Boil one more minute, stirring constantly. Remove from heat.
Add 1 tbsp butter and 1 1/2 tsp vanilla.
Cool mixture, then pour into cooled pie crust. Chill for several hours, and top with whipped cream and chocolate shavings if desire.