Instructions

For the Pie Crust:

For the store bought version:  Preheat oven to 425°.  In a lightly floured surface unroll one of the circles.  Roll into a 12-inch circle.  Transfer to a 9-inch pie place, pressing into the bottom and up the sides.  Crimp edges.  Add a piece of parchment paper on top of the dough larger then the pie.  Add pie weights or dried beans.  Bake until golden brown (about 25 minutes).  Click here for the Homemade Version---->>>>PERFECT EVERY TIME 10 MINUTE PIE CRUST.  Bake with pie weights or dried beans.

For the Chocolate Filling:

In a medium saucepan, whisk together the sugar, cornstarch and salt.  Add milk and egg yolks; whisk to combine.  Bring to a boil over medium heat, stirring constantly,  Cook until thickened and bubbly (about 2 minutes).  Reduce to low; stir in butter 1 tablespoon at a time, until combined.  Add chocolate, stirring until melted.  Remove from heat, stir in vanilla.  Spoon filling into prepared piecrust..  Let cool 10 minutes.  Place a piece of plastic wrap directly on the surface of the filling.  Refrigerate until firm (at least 3 hours).

For the Whipped Cream Topping:

In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.  Top pie with whipped cream

For the Topping:

Drop teaspoonfuls of chocolate fudge sauce over whipped cream.  Using the back of a spoon, swirl into whipped cream.