Your favorite single-crust pie crust, fully baked and cooled.
1 1/3 cups (8 ounces) semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup heavy cream, divided
3 large egg yolks
2 cups milk
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
To make the filling: Place the chopped chocolate, butter and vanilla extract in a 2 quart mixing bowl; set aside.
In a saucepan, whisk together the sugar, cornstarch, cocoa and salt.
Add 1/4 cup of cream, whisking until the misture is smooth. Repeat with another 1/4 cup of the cream. Whisk in the egg holks.
Place the saucepan over medium heat and gradually whisk in the remaining cream and the milk.
Bring to a boil, stirring constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. , stirring until the chocolate melts. Place plastic wrap on the surface of the pudding to prevent a skin from forming and chill thoroughly.
To make the topping: Whip the heavy cream until it starts to thicken. Add the sugar and vanilla and whip until the cream is as stiff as you like.
To assemble: Spoon the cooled pudding into the baked crust. Spoon the whipped cream on top. Chill the pie until ready to serve. 8-10 servings.