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Decadent dark chocolate pie with fresh whipped cream

This one's for the dark chocolate lovers out there who really want to indulge. It doesn't get better than this.



CRUST 
1 stick unsalted butter, melted 
1/4 cup sugar 
1 teaspoon fine sea salt 
1 1/3 cups all-purpose flour

FILLING 
2 1/4 cups whole milk, divided 
5 large egg yolks 
2/3 cup white sugar 
1 teaspoon vanilla extract 
6 tablespoons unsweetened cocoa powder

4 teaspoons cornstarch 
4 ounces bittersweet chocolate (at least 55% cocoa), chopped 
3 tablespoons unsalted butter

TOPPING
 2/3 cup heavy cream
5 oz. cream cheese
1/2 cup confectioner's sugar
1 teaspoon vanilla extract


  
 Preheat oven to 350°F. Butter a 9-inch-diameter glass pie dish.
Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish. Bake crust until golden brown and cooked through, 18-20 minutes. Cool crust completely on rack.


Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours (It is even better if you can leave it in the fridge overnight).

Using electric mixer, beat whipping cream until it thickens and soft peaks form.Add cream cheese, vanilla and confectioner's sugar and beat for another minute. Spread evenly on top of pie. Et voilà !



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