Double Chocolate Pie

Recipe View In a 2-quart saucepan, whisk together the granulated sugar, cornstarch, and sea salt. Gradually stir in the whole milk until smooth. Add the semi-sweet chocolate chips and chopped unsweetened chocolate. (Prep time: 5 minutes)

Recipe View Place the saucepan over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue to boil and stir for 1 minute to ensure the cornstarch is fully cooked and the chocolate is melted. (Cook time: 10-12 minutes)

Recipe View In a separate medium heatproof bowl, gently whisk the lightly beaten egg yolks. Gradually pour half of the hot chocolate mixture into the egg yolks, whisking continuously to temper the eggs and prevent curdling. (Prep time: 2 minutes)

Recipe View Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Return the saucepan to medium heat and bring the mixture back to a gentle boil, stirring constantly. Boil and stir for 1 minute. (Cook time: 3-5 minutes)

Recipe View Remove the saucepan from the heat and stir in the pure vanilla extract. (Prep time: 1 minute)

Recipe View Pour the luscious chocolate mixture into the pre-baked pie shell. Gently press a layer of plastic wrap directly onto the surface of the filling to prevent a skin from forming. (Prep time: 2 minutes)

Recipe View Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely. Remove the plastic wrap before serving and garnish with freshly whipped cream or your favorite toppings. (Chill time: 4+ hours)