Decadent Triple Chocolate Custard Pie

1. Prepare the custard base

In a medium saucepan, combine 2.5 cups of half-and-half, 3 tablespoons of sugar, and a pinch of salt. Heat the mixture over medium heat until it just begins to simmer.

2. Whisk egg yolk mixture

While the half-and-half mixture is heating, whisk together 6 large egg yolks, 2 tablespoons of cornstarch, and the remaining sugar (0.33375 cup minus 3 tablespoons) in a medium bowl until smooth.

3. Temper the egg yolks

Once the half-and-half mixture is simmering, slowly whisk 1 cup of it into the egg yolk mixture. Pour the yolk mixture back into the saucepan with the remaining half-and-half mixture.

4. Thicken the custard

Cook the mixture over medium heat, whisking vigorously, until the custard thickens and bubbles begin to burst on the surface, about 30 seconds.

5. Combine with chocolate and butter

Remove the saucepan from the heat and immediately whisk in 6 tablespoons of unsalted butter, 6 ounces of semisweet or bittersweet chocolate, 1 ounce of unsweetened chocolate, and 1 teaspoon of vanilla extract until the mixture is smooth and fully combined.

6. Chill the pie

Pour the warm chocolate custard into your prebaked and cooled Chocolate Cookie Crust. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, allowing the custard to set firmly.

7. Prepare the whipped cream topping

In a stand mixer fitted with a whisk attachment, whip 1.5 cups of chilled heavy cream with 2 tablespoons of sugar and 0.5 teaspoon of vanilla extract until soft peaks form, about 1 to 3 minutes.

8. Top and serve

Generously spread the whipped cream over the chilled pie, using a spatula or spoon to create swirls and peaks. Your Decadent Triple Chocolate Custard Pie is now ready to serve.