The Chocolate Pie You DREAM About!!!

A CHOCOLATE LOVERS DREAM!!! You can the full recipe below along with a link to my website with all my other favorite dishes! Be sure to hit the like button, comment, and subscribe to catch more recipes on my channel!
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RECIPE - HBSP’s Chocolate Dream Pie
Ingredients:
1 (15 ounce) pkg Pillsbury All Ready Refrigerated Pie Crusts- use one pie crust AT
ROOM TEMPERATURE. Refrigerate the unused one for later use.
½ cup granulated sugar
¼ cup cornstarch
1/8 tsp salt
1 cup whole milk
1½ cups semisweet chocolate chip (I use Ghirardelli™) from a 12 ounce (2 cup) bag
2 large egg yolks, slightly beaten
1 (3 ounce) pkg room temperature cream cheese, cut in small cubes
1 Tbsp pure vanilla extract
Directions:
1) Preheat oven to 450℉.
2) Place large stainless bowl and hand mixer beaters into the freezer, for use later.
3) Prepare 1 piecrust according to pkg directions for an UNFILLED ONE-CRUST PIE using a 9inch pie plate. Sprinkle clean work surface with a small amount of flour. Using a rolling pin, roll out crust to the size of the plate bottom plus ~ 3-4 inches around.
4) Place pie crust in pie plate, press against sides and form crust border around the circumference.
Use a fork to prick holes all over sides and bottom of raw pie crust. Use pie beads if desired.
5) Bake at 450℉ for 9-11 minutes until light golden brown. Cool completely.
6) Meanwhile, separate 2 large eggs; discard egg whites and lightly beat remaining 2 yolks in a small bowl; set aside.
7) In a medium saucepan combine ½ cup granulated sugar, ¼ cup cornstarch, and 1/8 tsp salt. Mix
well.
8) Over medium/high heat add 1 cup of whole milk, 2 beaten egg yolks, and 1 cup chocolate chips to saucepan. Mix well, stir constantly over heat until mixture thickens.
9) Remove saucepan from heat; add 3 ounces softened cream cheese cubes to sauce pan. Blend
thoroughly into chocolate mixture then let cool in refrigerator for 1 hour.
(Saucepan will still be warm, place on trivet while in refrigerator to fully cool)
10) Chop ½ cup chocolate chips for garnish; set aside.
11) Near the end of the hour, remove stainless bowl & beaters from freezer and whip 2 cups of
whipping cream mixed with 1 Tbsp pure vanilla extract to hard peak stage.
12) Transfer chilled chocolate mixture from the saucepan to another large bowl. Carefully
FOLD into the cooled chocolate mixture all but ~ 1½ cups of the whipped cream. Reserve that 1½
cups for the pie topping.
13) Fill cooled pie crust with chocolate filling, top with reserved 1½ whipped cream.
14) Sprinkle chopped chocolate chips over whipped cream topping.
15) Refrigerate pie for 6-8 hours or overnight before serving.

[@user-bn7ml1ze2t]

Thank you for your recipe

[@leahcarlson1255]

Yes!