As thrilled as I am to have conquered my first real pie crust, I admit there are sometimes that I just plain don't feel like getting out the food processor or waiting for the dough to chill while I live on in a great pie-less depression. Sometimes we need things that are easy.
This is easy.
Once your oven is preheated, cook the pie crust for about ten minutes, then take it out and let it cool. You should leave your oven on, because I'm about to suggest making meringues, and you would want to be prepared for that.
Now, if you're like me a few months ago, you'll need to go shopping to get a big bar of semisweet chocolate. I use Baker's brand. If you're like me and this pie has suddenly been added to your dessert rotation, you should already have a few bars stashed in the cupboard. If you're REALLY like me, the chocolate hasn't suspiciously disappeared since your last pie-baking session, because no one in your house is tempted in the slightest by plain old chocolate. YESSSS.
these amazing meringues and celebrate the fact that you just made two really stupendous (and addicting) chocolate desserts!
When you've mixed it together, you can put the saucepan on the stove at medium heat, and stir slowly and constantly with a whisk (or sometimes I just use a good old metal spoon).
It will look like there isn't much happening at first, but if you keep on keeping on (and not getting impatient and cranking up the temperature!) you'll suddenly notice that it's thickening quite a bit.
When you see the first gloppy air bubble rise to the surface, look at the second hand on the clock and speed up to a very enthusiastic sort of whisking, and be ready to pull it off the burner when it's been one minute since that first bubble.
I'm terrified of ruining things and wasting four whole egg yolks, so I usually get to about 45 seconds and freak out that its getting so very thick and bubbly, and pull it off the stove a little early. So far it hasn't caused any problems.
In any case, pull it off the stove and (after remembering to turn the burner off) plop it down on the hot pad/trivet/whatever you want to call it, and QUICKLY dump in the prepped chocolate, butter, and vanilla. Whisk it around like mad before it cools off so that the butter and chocolate are fully melted and mixed in.
For some reason, I almost always make this pie in the evening, so I let it cool for maybe an hour then stick it in the fridge overnight.
Most recipes tell you to put a piece of plastic wrap on it (touching the filling) to prevent a skin from forming. I personally like the skin, and I DON'T like the little water droplets that form and roll around on top of the pie, so I leave it uncovered. Suit yourself.
See the recipe from the King Arthur Flour Company.
Bake the crust at 375 for about ten minutes.
Yield: Filling for one normal-sized pie
Time: I didn't time it, but I think less than half an hour from start to finish, including washing the pot and spatula.
1 cup Sugar
1/4 tsp Salt
2 tbsp Flour
2 tbsp Corn Starch
4 Egg Yolks
1 1/2 cups milk
2 oz chopped Semi-sweet Chocolate
1 tsp Vanilla
1 tbsp Butter
In a smallish saucepan over medium heat, combine all of the ingredients EXCEPT for the chocolate, vanilla, and butter, and heat slowly, stirring constantly.
When it gets thick and you see the first air bubble rise to the surface, increase stirring speed for one minute then remove from heat and quickly mix in the chocolate, vanilla, and butter.
Immediately pour into a prepared pie crust
Once cooled to room temperature (or at least not really hot anymore), place in refrigerator for a couple of hours.
Serve with whipped cream.