Chocolate-Caramel Cream Pie

• All-purpose flour, for dusting
• rich chocolate pie dough
• 3/4 cup sugar
• 1/4 cup cornstarch
• 3/4 cup tsp plus a pinch of salt
• 2 1/2 cups whole milk
• 4 oz bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 1 Tbsp water
• 1 1/4 cups cold heavy cream
• 1 oz chocolate shavings, for garnish (warm it slightly then use a vegetable peeler)

On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie dish. Trim dough, leaving a 1-inch overhang; tuck overhang under, flush with rim. With the tip of an inverted spoon, press all along outer edge of dough. Pierce bottom fo shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

Preheat oven to 350 F. Line shell with parchment, and fill with pie weights. Bake until edges begin to look dry, 20 to 22 minutes. Remove weights and parchments. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes more. Let cool completely on a wire rack. (Crust can be wrapped and stored overnight at room temperature.)

In a bowl, whisk together 1/2 cup sugar, the cornstarch, and 3/4 tsp salt. In a saucepan over medium-high, combine milk and chocolate, stirring occasionally, until chocolate melts completely. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into remaining milk mixture in saucepan. Cook over medium, stirring constantly, until bubbling and thick, 4 to 5 minutes.

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream. Return mixture to saucepan. Cook over medium, stirring constantly, until it just begins to bubble, 1 to 2 minutes. Pour through a fine sieve into a large bowl, and stir in vanilla. Let custard cool, whisking occasionally, about 10 minutes. Pour into crust. Press plastic wrap on surface of custard. Refrigerate until set, 4 hours (or, wrapped in plastic, up to 1 day).

Prepare an ice-water bath. In a saucepan over medium-high heat, combine remaining 1/4 cup sugar, the water, and remaining pinch of salt, stirring until sugar dissolves. Cook, without stirring, until mixture is amber. Carefully pour 1/2 cup cream in a slow, steady stream down side of saucepan, whisking constantly, until smooth (caramel will bubble). Place saucepan in ice-water bath, stirring occasionally, until cold, 20 minutes.

Beat remaining 3/4 cup cream until soft peaks form. Gently fold caramel into whipped cream, and whisk until stiff peaks form. Spread whipped cream over pie. Garnish with chocolate shavings. Serve, or refrigerate up to 2 hours.

Makes 16 servings, 8 WW PointsPlus each.