Chocolate Cream Filling:
2 1/2 Cups half and half
1/3 cup granulated sugar
2 TBSP corn starch
6 large room temperature egg yolks (remove the string that is attached to the yolk)
6 TBSP COLD butter, cut into 6 pieces
7 oz. good quality semi-sweet chocolate chips (finely chopped)
1 tsp. vanilla extract
pinch of cinnamon
- Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Meanwhile, stir together remaining sugar and cornstarch in small bowl. Just as the half-and-half mixture starts to simmer, sprinkle the cornstarch mixture over yolks and whisk until mixture is glossy and sugar has begun to dissolve, about 1 minute. When half-and-half reaches full simmer, drizzle about ½ cup hot half-and-half over yolks, whisking constantly to temper; then whisk all of egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until a few bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
- Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla and cinnamon, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.
Top with good whip cream!
