In times like these, being stuck at home may not be ideal but it’s perfect for baking. All this time trapped inside makes it a perfect opportunity to try something new and delicious. This chocolate pie will leave your taste buds wanting more.

As a former baker who had her fair share of flour-less cookies and egg-less muffins, I can confidently say I made the chocolate pie easily. Thus proving you don’t have to be an amazing baker to successfully make this pie. This recipe is great to do for anyone who is not confident in their baking skills.

Recipe courtesy of Sam Merritt.

Chocolate Pie
Prep time: 30 minutes
Chilling time: six hours
Total time: six hours and 30 minutes

Ingredients
1 9” pie crust (these are super easy to find in any grocery store)
1 ½ cups granulated sugar
¼ cup + 1 tablespoons cornstarch
¼ teaspoon salt
5 large egg yolks
2 ⅔ cup whole milk
½ cup heavy cream
6 ounce dark chocolate bar (finely chopped)
4 tablespoons butter
1 ½ teaspoon vanilla extract

Instructions
1. In a medium saucepan, whisk together the sugar, cornstarch and salt.
2. Add egg yolks, milk and heavy cream to the saucepan. Then transfer to a stovetop over medium heat and whisk ingredients together.
3. Whisk together the ingredients until the mixture begins to thicken. You should see your whisk making lines in the mixture.
4. Keep Whisking! Don’t stop! The mixture will come to a boil, then whisk for 60 more seconds, then remove from heat.
5. Immediately add chocolate, butter and vanilla extract.
6. Whisk together ingredients until the mixture is smooth (chocolate and butter are completely melted).
7. Move mixture to a heat proof bowl and let it cool for 15 minutes while occasionally stirring.
8. Pour filling into pie crust and cover with plastic wrap. Make sure the plastic wrap is not touching the top of the pie!
9. Refrigerate for at least six hours.
10. Now add whipped cream to top it off and enjoy your yummy chocolate pie!