6 tablespoons sugar (granulated)
¼ cup plus l tablespoon of cornstarch
8 large egg yolks
l quart of whole or 2% milk
8 ounces semisweet chocolate chopped
4 tablespoons unsalted butter, cut up
1 – 10 inch baked gluten-free pie shell
1 ½ cups heavy whipping cream, chilled
2 tablespoons confectioners sugar
l teaspoon vanilla
Chocolate shavings to scatter over the top of the whipped cream
Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat high speed until thick and pale about 4 minutes (I like to use a electric hand mixer for this). Put the l quart of milk in a saucepan and bring to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk. I do this off the heat, then return to the heat and cook over medium heat until it thickens and comes to a boil. Remove from heat and add the chocolate and butter that has been cut up. Whisk until it is melted and smooth. Pour into the baked pie shell. Cover carefully and refrigerate at least 2 hours or overnight.
Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.