Fudgy Chocolate Cream Pie

Recipe View 2 mins In a medium saucepan, whisk together the granulated sugar, flour, cornstarch, and salt until well combined. (2 minutes)

Recipe View 3 mins In a separate medium bowl, whisk together the milk and egg yolks until smooth and pale yellow. Gradually whisk the milk mixture into the dry ingredients in the saucepan, ensuring no lumps remain. (3 minutes)

Recipe View 9 mins Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens significantly and comes to a full, rolling boil. (8-10 minutes)

Recipe View 1 mins Once boiling, continue to cook and stir for exactly one minute. This ensures the cornstarch is fully activated and the filling is stable. (1 minute)

Recipe View 3 mins Remove the saucepan from the heat and immediately stir in the finely chopped unsweetened chocolate, butter, and vanilla extract. Continue to stir until the chocolate and butter are completely melted and the filling is smooth, glossy, and homogenous. (3 minutes)

Recipe View 1 mins Pour the hot chocolate filling into the pre-baked pie crust, spreading it evenly with a spatula. (1 minute)

Recipe View 1 mins To prevent a skin from forming on the surface of the filling as it cools, gently press a sheet of plastic wrap directly onto the surface of the hot filling. Ensure the plastic wrap is in full contact with the filling. (1 minute)

Recipe View 4 hrs Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely. (4+ hours)

Recipe View 5 mins Before serving, remove the plastic wrap and garnish the pie with your desired topping, such as whipped cream, meringue, chocolate shavings, or fresh berries. (5 minutes)