makes three mini pies or one 9 inch pie

Filling Ingredients:

• 2 ½ cups whole milk
• 1/3  cup all-purpose flour
• 1 cup white sugar
• ¼  teaspoon salt
• 2 ounces unsweetened chocolate cut into chunks (2 squares)
• 4 egg yolks
• 2 tablespoons unsalted butter cold
• 1 teaspoon vanilla
• your favorite pie crust. ( I really like Wewalka Pie Crust when I’m not making my own.)

Whipped Cream

• 2 cups heavy whipping cream
• 2 teaspoons powdered sugar

Directions:

1.) Roll out pie crust and press into a 9-inch pie plate, or your 3 mini pie pans. Poke holes in the bottom and sides of dough.

2.) Blind Bake at 450 degrees F for 10-12 minutes. This means lining the top of your dough with foil/parchment paper and filling with pie weights, beans, etc. Remove from the oven and allow to cool completely.

3) In a small bowl, beat the egg yolks and then set them aside.

4.) In a large saucepan, whisk together the flour, sugar, and salt. Slowly add the milk and continue to whisk until smooth.

5.) Place the milk mixture over medium heat, stirring constantly while it cooks to ensure that the bottom doesn’t burn. Cook until the custard mixture thickens, about 5-6 minutes. You’re going to get an arm workout here but trust me, it’s worth it! Then remove your saucepan from the heat.

6.) Slowly add 1 cup of the custard mixture into the egg yolks. Stir as you pour in the hot custard, you don’t want scrambled eggs!

7.) Whisk the egg yolk mixture into the rest of the custard in the saucepan and return to heat.

8.) Add the chopped up chocolate and stir until melted.

9.) Remove from heat and add butter and vanilla. Whisk to combine until the butter is melted.

10.) Finally, add the chocolate custard filling to your cooled pie crust and allow to cool completely in the fridge.

Whipped Cream

In a mixing bowl, beat heavy whipping cream until medium peaks form. Add vanilla and sugar, and continue to beat until stiff peaks form.

When ready to serve, top pie with whipped cream!