Decadent Double Chocolate Silk Pie

1. Heat half-and-half mixture

Start by bringing the half-and-half, 3 tablespoons of sugar, and a pinch of salt to a simmer in a medium saucepan. This will help to dissolve the sugar completely and blend the flavors. As soon as you see the mixture just starting to simmer, you’re ready for the next step.

2. Whisk egg yolk mixture

While the half-and-half mixture is heating up, whisk the egg yolks, cornstarch, and the remaining sugar in a medium bowl until the mixture is smooth and pale. This will help prevent lumps in your filling.

3. Temper the yolk mixture

Temper the yolk mixture by slowly whisking in about 1 cup of the simmering half-and-half mixture. This gentle process ensures that the yolks won’t curdle when added back to the saucepan.

4. Cook the mixture

After tempering, pour the yolk mixture back into the saucepan with the remaining half-and-half mixture, and cook over medium heat. Whisk vigorously and continuously for about 30 seconds, until the mixture thickens and bubbles start to burst on the surface. This is crucial for achieving a smooth and thick consistency.

5. Add chocolate and butter

Remove the saucepan from the heat and immediately add the butter, semisweet chocolate, and unsweetened chocolate. Whisk until everything is fully melted and the mixture is smooth. Stir in the vanilla extract to enhance the flavor.

6. Fill and chill the pie

Pour the warm chocolate filling into your baked and cooled chocolate cookie crust. Lay a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming, and refrigerate the pie for at least 4 hours until it is fully set.

7. Prepare the topping

For the topping, whip the chilled heavy cream, sugar, and vanilla extract in a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, which should take about 1 to 3 minutes. Spread the whipped cream evenly over the chilled pie, ensuring it has a smooth and luscious finish.