1batch of my pastry pie crust, "blind baked" You can find both the recipe and procedure on this website.
For the Chocolate Custard
10 egg yolks
1/2 cup sugar
1/4 cupcorn starch
1/4teaspoonsalt
4 cupswhole milkroom temperature is preferable
3cupssemi-sweet chocolate chips
2teaspoonsvanilla extract
2Tablespoonsbutterunsalted or salted - either will work
For the Whipped Cream
1cupheavy whipping cream
1/4 cupgranulated sugar
For the Garnish
a chocolate bar or some chocolate chipsmilk or dark chocolate - either is fine
Instructions
Making the Custard
In a 3 quart saucepan off heat, combine the sugar, cornstarch and salt. Stir with a whisk to combine.
Still off heat - Add the ten egg yolks and combine with the dry ingredients. Stir with a whisk until you have a smooth, yellow mixture.
Still off heat - add 1 cup of the milk and whisk until your mixture is light and smooth.
Now turn on the heat and put your pan on the burner. Medium heat, and stir with a whisk continuously.
Prepare yourself for about ten minutes of constant stirring. As soon as your mixture thickens a little, add more milk, one cup at a time.
Keep whisking continuously. You can see my method on the attached video. In short, try and move your whisk over every bit of the saucepan bottom. I use a zipper motion. You want your whisk to scrape the bottom of the pan continuously.
When all your milk has been poured into and thickened into the custard, keep stirring until your custard is starting to form "lines" from the whisk. As soon as lines start to form and "lava" burst start to surface, turn the heat to low and keep stirring.
When you are confident that: A) You cannot go on one more minute, or B) That your mixture is thick enough to deep, distinguishable lines on the surface,turn the heat off and add the chocolate chips.
Fold the chocolate chips in with a spatula until your custard is smooth.
Pour the chocolate custard into your prepared "blind baked" pie shell.
Chill the pie the fridge for (at least) 8 hours, or up to a week.
Making the Whipped Cream (make just before serving the pie)
Pour 1 cup heavy whipping cream into the bowl of your heavy duty stand mixer, or into a large bowl if you are using a hand mixer.
Whip on high for about one minute - as soon as the cream is slightly stiff add the sugar.
Whip until you get a cream stiff enough to form "soft peaks".
Finishing the Pie
Immediately before serving, dollop whipped cream into the center of the pie.
Using a plane grater, grate shavings of a chocolate bar over the pie. Or sprinkle the the pie with chocolate chips.