Double Chocolate Cream Pie Filling or *Mini Pies 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

Lightly whipped cream, for serving

 

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, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.  Cook the pudding over moderate heat, whisking constantly, until it just comes to a boil, about 2 minutes.  Strain the pudding 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 pudding 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 it with plastic wrap and chill.  Bake the Athens mini phyllo shells for 5-6 minutes.  Using a small scoop fill each shell with filling and top with whipped cream and serve.