• Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch pie pan.
• Roll the dough (if using homemade) to approximately ⅛ inch thickness and place it in the prepared pie pan, trim the edges and flute the edges, prick the bottom with a tongs of a fork. Cover with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 minutes without the beans). Remove from the oven, remove paper and beans, let cool before adding the filling.

FOR THE FILLING

• Melt the chocolate and butter either with a microwave or bain-marie.
• In a large pot add the sugar and salt, sift in the corn starch and cocoa, whisk together to combine.
• In a medium bowl beat the egg yolk until smooth 1-2 minutes, slowly stir in the ½ cup / 120 ml of milk, slowly stir this yolk/milk mixture into the sugar mixture, then slowly stir in the scalded milk.
• Cook over medium heat stirring constantly until thick and bubbly aprroximately 5-7 minutes, Cook and stir 1 minute more. The mixture should drop from a spoon in thick but smooth drops (remove the pot from the heat when checking).
• When done, remove the pot from the heat and continue to stir for another 2-3 minutes, stir in the chocolate butter mixture. Gently fold in the vanilla extract and continue to stir for 1 minute.
• Pour the filling into the cooled baked pie crust. Cool to room temperature, then chill at least 3-5 hours.
• Serve with sweetened whipped cream and grated chocolate if desired. Enjoy!

SWEETENED WHIPPED CREAM

• In a medium/large bowl beat until thickened the cream, vanilla and sifted powdered sugar.