Dark Chocolate Cream Pie

Preheat the oven to 350℉. Stir together the graham crumbs and sugar in a mixing bowl. Stir in the melted butter to combine. Pour the crust mixture into a 9-inch pie pan and press firmly onto the bottom and sides of the pan to form a crust. Bake in the preheated oven for 10-12 minutes or until lightly browned. Let cool slightly while you make the custard.

Whisk the egg yolks in a small bowl. Set aside. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and whisk until fully incorporated. Place on the stove over medium heat and cook, whisking constantly until the mixture begins to thicken and just starts to boil. Remove from the heat.

Temper the egg yolks by slowly adding about 1 cup of the hot thickened milk/cornstarch mixture to the bowl while whisking briskly. Add the tempered egg mixture back into the pot while whisking constantly and turn the heat on to medium again and continue whisking just until the mixture begins to boil (when it boils you know the egg yolks are cooked).

Remove from the heat and whisk in the vanilla and chopped chocolate just until smooth and fully incorporated. Pour immediately into the slightly cooled crust and smooth out the top quickly and cover closely with plastic wrap before the skin begins to form. Let cool on the counter until no longer hot before covering and refrigerating until fully chilled and firm, at least 3 hours. Serve with whipped cream and chocolate shavings, if desired. Enjoy!