1. Bake the Pie Crust

Preheat oven to 400°F. For the (9 inch) bake for 15-17 minutes until the edges begin to color.

Cool crust on a rack. Make sure it’s completely cool before filling to avoid a soggy bottom.

2. Make the Chocolate Filling

• • In a medium saucepan, whisk together sugar, cornstarch, and salt.

• • Whisk in milk and heavy cream until no dry spots remain.

• • Heat over medium, whisking constantly to prevent lumps or scorching.

• • Once the mixture steams (do not boil yet), whisk egg yolks in a separate bowl.

• • Temper yolks by slowly whisking half the hot milk mixture into them.

• • Return egg mixture to saucepan, whisking constantly. Cook for 90 seconds to 2 minutes until mixture thickens and large bubbles form.

• • Remove from heat, immediately whisk in both chocolates until fully melted and smooth.

• • Whisk in butter and vanilla until incorporated.

The filling should look glossy and pourable but thick enough to hold soft peaks. Visual: filling clings to the back of a spoon and a finger drawn across leaves a clean line.

Pour warm filling into cooled crust. Cover directly with plastic wrap touching the surface (prevents skin).

Chill at least 4 hours or until set.

3. Prepare the Whipped Cream Topping

Whip just before serving for best texture:

• • In a large, chilled metal bowl, combine heavy cream, powdered sugar, and vanilla.

• • Whip with a hand mixer or stand mixer, starting on low, then increasing to medium-high.

• • Stop at soft peaks for lightness (when you lift the beaters, peaks droop but hold shape).

• • Do not overwhip, or cream will become grainy.

Use a spatula to mound whipped cream onto chilled chocolate filling. Spread smoothly from edge to edge or create swoops for texture. If using decorative piping, use a large star tip for extra impact.

4. Garnish and Serve

Scatter chocolate shavings, mini chips, or cocoa powder over the cream for a professional finish. Use a vegetable peeler on a chocolate bar for thick curls.