Chocolate Pudding Pie with Chantilly Cream

from ButterYum
makes 1 pie (or 8 mini pies)

Chocolate Pudding Pie

1 baked and cooled pie shell (or 8 minis)
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
3 cup whole milk
4 ounces bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
optional chantilly cream for garnish (below)
optional chocolate shavings for garnish

Chantilly Cream

1 cup heavy cream, well chilled
1 tablespoon confectioners sugar
1/2 teaspoon pure vanilla extract or vanilla bean paste


In a heavy-bottom 2-quart saucepan, whisk together cornstarch, sugar, cocoa powder, and salt; then add milk and whisk to combine.  Bring mixture to a boil over medium-high heat, whisking constantly, for 2 full minutes until thickened.  Remove from heat and add chocolate and vanilla, whisking until smooth.  

Pour pudding into baked and cooled pie shell(s).  Place plastic wrap on surface of pudding to prevent a skin from forming.  Place pie(s) in the refrigerator to chill completely.  

Just before serving, make the chantilly cream my whipping cream, confectioners sugar, and vanilla together until soft peaks form.  Spread evenly on pie(s) and garnish with chocolate shavings.