Bittersweet Chocolate Pudding Pie
rec.food.cooking/Christopher Marsh (2000)

1 pastry pie shell (the recipe included in the magazine was for a 9-inch that included butter and shortening; if you want that recipe as well, let me know)

Chocolate filling:
2 1/2 cups milk
2/3 cup granulated sugar
2 large eggs
2 large egg yolks
1/2 cup heavy cream
1/4 cup cornstarch, sifted
3 tablespoons unsweetened alkalized cocoa powder
Pinch of salt
7 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Garnish:
1 1/2 cups heavy cream
2 tablespoons granulated sugar

Make the chocolate filling:
1. In a medium, heavy saucepan over medium-high heat, combine the milk and sugar until the sugar dissolves. Continue to cook until the mixture comes to a boil.

2. Meanwhile, in a medium heatproof bowl, whisk together the eggs, egg yolks, cream, cornstarch, cocoa powder and salt. Slowly pour half of the hot milk mixture into the eggs, whisking constantly. Return the egg mixture to the pan, stirring with a wooden spoon to combine. Cook the pudding over low to medium heat, stirring constantly, until the first bubbles of a boil appear, about 4 to 6 minutes.

3. Immediately remove the pan from the heat. Stir in the chopped chocolate, butter and vanilla extract; let stand two minutes. Stir gently until chocolate is melted and mixture is smooth. Strain the pudding into the prepared crust. Cover the surface with plastic wrap and refrigerate until set, about three hours.

Garnish the pie:

4. Using a hand-held electric mixer set at high speed, beat the cream and sugar until firm peaks form when the beaters are pulled from the mixture. Spread the whipped cream over the pie and serve.