Silky Chocolate Pie

I LOVE chocolate pie, huh, Roster?!! This one sounds especially luscious with the generous splash of Cognac:
(8 servings)

1 pre-made 9" frozen pie shell* (you can make your own crust if you want................)
1/3 cup sugar
1/4 cup cornstarch
2&1/2 cups half and half
4 egg yolks
6 oz. semisweet chocolate finely chopped
3 T. Cognac or Brandy
1 t. real vanilla extract
Topping:
1 cup heavy whipping cream
1 T. Cognac or Brandy
1 t. confectioner's sugar
Baking cocoa

Thaw pie crust. Line un-pricked shell with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake at 400 for 15-20 mins. (CHECK*). Remove weights and foil; bake 10-12 mins. longer or until golden brown. Cool on a wire rack. In a heavy saucepan, mix sugar, and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 min. longer. Remove from heat; stir in the chocolate, Cognac, and vanilla until chocolate is melted. Transfer to a clean bowl; press plastic wrap onto surface of filling. Cool to room temp. Spoon into crust. Refrigerate, covered, until cold - about 4 hours. For topping: in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioner's sugar; beat until soft peaks form. Spread over filling. Sprinkle with cocoa.

"True understanding is found through compassion".

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Love,

MM