Pioneer Woman's Chocolate Pie

There are a couple of reasons I love this recipe.  First, it's the Pioneer Woman so you know it's going to be delicious.  Second, it's super simple.  The other cream pie recipe that I have listed here for banana and coconut has me jump through so many hoops and tempering eggs and cooling pudding and this is just "throw it all in, stir, and let set".  I actually tried this process with my other cream pies and it worked beautifully so no more tempering eggs and cooling pudding before pouring in pie crusts for me.  This comes together so quickly!

Ingredients:
1 1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. whole milk
4 whole egg yolks
6 1/2 oz. weight bittersweet chocolate, finely chopped
2 tsp. vanilla extract
2 Tbsp. butter
Whipped cream for serving

Directions:
1.  Combine the sugar, cornstarch, and salt in a medium saucepan.  Stir or whisk together.

2.  Pour in milk and egg yoks, and whisk together.

3.  Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!).  The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat.  Add the chocolate, vanilla and butter and stir until everything is beautifully combined.

4.  Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

5.  Cut into slices and serve with whipped cream!