Double Chocolate Pie

Ingredients

• 1 pie crust , 9 inch
• 1.5 cups white sugar
• 0.33 cups cornstarch
• 0.5 teaspoons salt
• 3 cups milk
• 0.75 cups semisweet chocolate chips
• 2 squaress unsweetened chocolate , 1 ounce
• 4 eggs yolks , beaten
• 1 tablespoon vanilla extract

Instructions

1. 1

   Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

2. 2

   Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.

3. 3

   Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.

4. 4

   Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.