Sometimes we all just need a chocolate fix.
Chocolate Pudding Pie
Makes one 9-inch pie
One 9-inch pie crust, blind baked and cooled completely
780 grams / 3 cups whole milk
4 large egg yolks
300 grams / 1 1/2 cups sugar
28 grams / 1/4 cup cornstarch
3 grams / 1/2 teaspoon fine sea salt
225 grams / 8 ounces bittersweet chocolate chips (we use Ghirardelli)
28 grams / 2 tablespoons unsalted butter
8 grams / 2 teaspoons vanilla paste or extract
For the Topping:
3 snack size Butterfingers or 1 large bar
420 grams / 3/4 cups heavy cream
30 grams / 1/4 cup powdered sugar
0.75 grams / 1/8 teaspoon fine sea salt
Put the milk and egg yolks in a medium pot and whisk to blend. Add the sugar, cornstarch, and salt and whisk until just blended. Set the pot over medium heat and cook, stirring constantly with a silicone spatula, until the mixture thickens and starts to bubble, 5-8 minutes. Remove from heat and add the chocolate chips, vanilla, and butter (all at the same time) and stir until everything melts and is incorporated into the pudding. Pour the pudding into the prepared pie crust and refrigerate for at least 4 hours, or until the filling is cold and set.
Chop up the Butterfinger(s) and set aside. Put the heavy cream, powdered sugar and 1/8 teaspoons salt in a medium sized bowl and whisk by hand or with an electric mixer until the cream forms stiff peaks. Mound the cream onto the top of the pie. Sprinkle the chopped Butterfingers over the top. Refrigerate for 30 minutes, so the whipped cream has a chance to set up, before serving.