Chocolate Cream Pie

 In honor of pi day coming up I thought I would post my favorite pie recipe!  This recipe never fails. It is rich and creamy, always sets up perfectly and is my family's favorite.  It's also super rich so you only need a tiny piece to feel satisfied.  You can view the original recipe for the filling at kingarthurflour.com 
Below I've posted my version of the recipe with a different topping and a few altered directions. 

Hope everyone has a great pi day this Saturday.  If you don't live in as nerdy of a town or family as me you may not realize that pi day this year is extra special since it is 2015.  That make the date 3/14/15 and the digits of pi are 3.1415. Our church group is taking it a step further and celebrating at 9:26 making it 3.1415926.  Enjoy!

Chocolate Cream Pie
1 pie crust (baked)

Filling:
2 T. butter
1 1/3 cups semisweet chocolate chips
1 tsp. vanilla
2/3 cup granulated sugar
3 T. cornstarch
2 T. unsweetened cocoa powder
1/8 tsp. salt
3 egg yolks
1 cup heavy cream (divided)
2 cups milk

topping:
1 1/2 cup whipping cream
1/3 granulated sugar
shaved chocolate pieces for garnish (if desired)

Make and bake 1 pie crust.  Allow to cool completely.

Meanwhile, in a large plastic mixing bowl, combine butter, chocolate chips and vanilla.  (You'll need to add these quickly later so it's nice to have them ready)

In a large saucepan, without heat, whisk together the granulated sugar, cornstarch and cocoa powder.  Whisk in 1/2 cup of the heavy cream and the egg yolks.  Place saucepan over medium heat and whisk in remaining 1/2 cup of cream and all of the milk.  Bring to a boil stirring constantly.  Cook 3-4 minutes or until mixture thickens. (The larger the saucepan the faster your mixture will thicken. It may take more time...don't panic just keep whisking) When desired thickness occurs,  Continue to cook for 1 minute, stirring constantly.

Remove from heat and pour in the prepared chocolate chip bowl.   Stir to combine all ingredients. Whisk until all the chocolate is melted and the mixture appears smooth.  Pass the filling through a strainer and into the prepared pie crust.  Smooth chocolate evenly in the pie crust. Chill pie in fridge for at least 4 hours or until completely set.

When ready to serve.  Dissolve 1/3 cup sugar into whipping cream. In a kitchen aid or with a hand mixer, beat on high until whipped cream is formed.  Cover the top of pie completely with the whipped cream.  Garnish with shaved chocolate pieces if desired and serve!