1(1)prepared chocolate crumb crust - I use store-bought
Cream Filling:
2ounces(56g)bittersweet chocolate
2cups(454g)of milk
¾cup(150g)sugar
⅓cup(40g)flour
⅛teaspoonsalt
3large(54g)egg yolks
1tablespoonbutter
1teaspoonvanilla extract
Whipped Cream Topping
1cup(227g)cold heavy cream
1teaspoonvanilla extract
2tablespoonspowdered sugar
finely-chopped chocolate for garnish - optional
Instructions
Cream Filling:
Melt 2 ounces bittersweet chocolate in a 4-cup glass bowl by microwaving at 50% power for 2 minutes. Stir once after one minute. Set aside to cool slightly.
Add 2 cups of milk, 3/4 cup sugar, 1/3 cup flour, 1/8 teaspoon salt, and 3 large egg yolks, (in that order) to a blender. Blend for 5 seconds and pour into a 2-quart glass microwave-safe bowl.
Microwave 5-9 minutes on HIGH. After cooking 4 minutes, whisk until it is smooth, then every minute thereafter until cream mixture heavily coats a spoon. Remember that it will get thicker as it chills. (If not thick, keep adding time until it thickens. Microwave ovens vary wildly.)
Pour the pastry cream through a strainer only if you see lumps.
Add 1 tablespoon butter and 1 teaspoon vanilla extract, whisking until smooth.
Pour half of the hot filling into the bowl of melted chocolate. Stir until smooth.
Assembling the pie: (See the video to watch this in action.)
Pour half of the vanilla batter into 1 prepared chocolate crumb crust, carefully spreading it across the bottom and up the sides of the crust.
Add half of the chocolate filling on top by pouring into the middle, carefully spreading it over the top of the first vanilla layer. Leave a margin of vanilla filling around the outside. Work fast before the cream can cool too much and thicken.
Continue alternating flavors, adding half of the remaining filling to the center of the pie. It will begin to make a mound.
When all filling is used, cover with plastic wrap. Use your hand to gently push the cream filling from the center toward the edges until it's flat. Be careful not to disturb the rings. Chill at least 4 hours before serving.
Sweetened Whipped Cream:
Beat 1 cup cold heavy cream and 1 teaspoon vanilla extract until the cream forms soft peaks.
Add 2 tablespoons powdered sugar. Continue to beat until stiff peaks form. Use immediately or store in the fridge for 2-3 hours
Cover with sweetened whipped cream and finely-chopped chocolate for garnish. Slice and serve.