| 1 pie crust, baked and cooled |
| 1 1/2 c. sugar |
| 1/4 c. cornstarch |
| 1/4 t. salt |
| 3 c. whole milk |
| 4 egg yolks |
| 6 1/2 oz. bittersweet chocolate |
| 2 t. vanilla extract |
| 2 T. butter |
| whipped cream |
Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. The second it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes), and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream.
Serves 10.