Prepare the pastry and bake the pie shell according to its directions. For a recipe, visit Pastry for a Single-Crust Pie.

In a medium bowl, beat the egg yolks with a fork and set aside. In a 2-quart saucepan, mix the sugar, cornstarch and salt, then gradually stir in the milk. Add the chopped baking chocolate. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil and stir for 1 minute. Slowly stir at least half of the hot mixture into the egg yolks, whisking constantly as you add the liquid, then return the egg mixture to the saucepan. Boil and stir for 1 minute, then remove from heat. Stir in the vanilla and let the filling cool slightly.

Carefully pour the warm filling into baked pie crust. Press plastic wrap on filling to prevent a skin from forming. Refrigerate at least 2 hours, preferably longer, until fully set. Remove the plastic wrap, top the pie with whipped cream and refrigerate until serving. Store any leftovers covered in the refrigerator.

Whipped Cream

Combine 1/2 cup (4 oz/110 g) heavy whipping cream, 1/2 Tbsp. superfine sugar and 1/4 tsp. vanilla extract in a chilled medium mixing bowl. Beat on medium-high speed until soft peaks form. Serve immediately or refrigerate up to 2 hours. Sprinkle shaved chocolate on top before serving.