Chocolate Candy Pie

Directions

1. 1
   Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan.
2. 2
   Gradually whisk in the milk in a slow stream.
3. 3
   Whisk in the egg yolks.
4. 4
   Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes.
5. 5
   Reduce the heat to low and cook, whisking, until thick, about 1 minute.
6. 6
   Remove from the heat and transfer to a large bowl.
7. 7
   Whisk in the butter and vanilla.
8. 8
   Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming.
9. 9
   Cool to room temperature, about 1 hour.
10. 10
    Fold the chopped candy into the pudding.
11. 11
    Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form.
12. 12
    Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain.
13. 13
    Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
14. 14
    Whip the remaining 1/2 cup cream just until soft peaks form.
15. 15
    Spread over the pie and garnish decoratively with sliced or chopped candy.
16. 16
    Cook's Note: The pie can be frozen overnight and thawed at room temperature for 10 to 15 minutes before slicing; it can also be refrigerated instead of frozen.
17. 17
    Use the plastic insert of the pie crust, flipped upside down, as a lid to cover the pie while freezing