Decadent Double Chocolate Silk Pie

1. Simmer the Base

In a medium saucepan, gently heat the half-and-half, 3 tablespoons of sugar, and a pinch of salt until it simmers, making sure to stir occasionally.

2. Temper the Yolks

Whisk the egg yolks, cornstarch, and remaining sugar in a separate bowl until smooth. Gradually incorporate 1 cup of the heated half-and-half mixture into the yolks, whisking continuously. Then, slowly return the egg mixture to the saucepan with the remaining half-and-half, whisking constantly.

3. Thicken the Filling

With the heat set to medium, cook the mixture while whisking vigorously. Watch for the mixture to thicken and for a few bubbles to surface, which should take about 30 seconds. Then, remove the saucepan from the heat.

4. Blend in Chocolate

Add the butter, semisweet chocolate, and unsweetened chocolate to the mixture, whisking until all the chocolate melts and the filling is smooth. Finish by stirring in the vanilla extract.

5. Chill the Filling

Pour the filling into the prebaked chocolate cookie crust, smoothing the surface. Cover directly with plastic wrap to prevent a skin from forming, and refrigerate for approximately 4 hours or until the filling is firm.

6. Whip the Cream

When the pie has fully chilled, whip the heavy cream, sugar, and vanilla extract with a stand mixer on medium-low speed until foamy, approximately 1 minute. Increase the speed to high and continue whipping until you achieve soft peaks, which should take another 1 to 3 minutes.

7. Garnish the Pie

Gently spread the whipped cream over the set chocolate filling, creating an attractive topping.