Double Chocolate Pie Filling or Mini Pie Filling

2 1/4 cups whole milk

1/2 cup sugar

Pinch of salt

2 tablespoons cornstarch

3 tablespoons unsweetened Dutch Processed cocoa powder

1 large egg

2 large egg yolks

5-6 ounces semisweet or bittersweet chocolate, finely chopped

3 tablespoons unsalted butter, cut into pieces

1 ½ teaspoons vanilla extract

8 ounce Heavy cream, for topping

9" baked pie shell

Athens Mini Fillo Shells - for mini pies

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, using hand blender whip the whole egg with the egg yolks together. Whisk 1 spoonful of the hot chocolate mixture into the eggs until thoroughly incorporated, repeat with another spoonful of the hot chocolate mixture and then scrape the egg mixture into the hot chocolate mixture in saucepan. Cook the filling over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain, if needed the filling into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the filling is smooth, about 2 minutes. Pour into cooked and cooled pie crust, cover with plastic wrap and chill.  Just before serving top with whipped cream.

*For mini pies; pour filling into a cowl cover with plastic wrap and chill.  Bake the Athens mini fillo shells for 5-6 minutes.  Using a small scoop fill each shell with filling and top with whipped cream and serve.