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Chocolate Creme Pies! 

Chocolate Filling:

• 37½ g (¼ cup) cornstarch, sifted
• 3 cups whole milk, divided
• 146 g (5 ounces) good quality bittersweet chocolate (not unsweetened), finely chopped
• 56 g (2 ounces) unsweetened chocolate, finely chopped
• 150 g (2/3 cup) caster (superfine granules) sugar
• ¼ teaspoon salt
• 4 large egg yolks
• 28¼ g (2 tablespoons) unsalted butter, cut into 4 equal pieces, softened
• 1 teaspoon vanilla

Instructions:

1. In a measuring cup, dissolve the cornstarch in ½-cup of milk.
2. Place the bittersweet and unsweetened chocolate in a large bowl, set aside.
3. In a medium-sized heavy saucepan, whisk together the sugar, salt, and egg yolks until well combined.
4. Gradually, in a steady stream, whisking constantly, begin by adding the 2½ cups milk followed by the cornstarch mixture to the egg mixture (make sure there are no lumps).
5. Set the saucepan over medium heat; bring the mixture to a boil, whisking constantly, about 6 to 8 minutes.
6. Reduce heat and simmer, whisking constantly, for 1 minute (filling will be thick).
7. Pour the custard mixture over the chocolate and whisk until smooth.
8. Set a fine mesh sieve over a medium-sized bowl and strain the chocolate custard.
9. Add the softened butter one-piece at-a-time, whisking well after each addition.
10. Add the vanilla extract and whisk to combine.
11. Cover with plastic wrap, pressing wrap directly onto the surface of the chocolate filling (to prevent a skin from forming); refrigerate until set about 3 hours.
12. Spoon filling into crusts.  Gently tap bottom of each tin on counter to release any air bubbles. Cover loosely and chill pies for at least 6 hours.

Recipe Continues:

(via Chocolate Pie, Chocolate Pie Recipes, Recipe for Chocolate Pie | La Mia Vita Dolce)

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