Chocolate Cream Pie

Directions

1. 1
   ["Place oven rack in lower third of oven, and preheat to 400F.", "Prick the dough lightly with a fork.", "Line with a sheet of buttered foil, buttered side down; weigh down the foil with dried beans, rice or pie weights.", "Place the pan on a heavy baking sheet.", "Bake until the sides are set, about 12 minutes.", "Carefully remove the weights and foil.", "Continue to bake, pricking any air bubbles with a fork, until cooked through and lightly golden, 8 to 12 minutes longer.", "Cool the pie shell thoroughly on a wire rack.", "Scald 1 1/2 cups milk and 1 cup cream in a heavy nonreactive saucepan over medium heat.", "Meanwhile, in a bowl, whisk the remaining 1/2 cup milk with the sugar, eggs and cornstarch until smooth.", "Add a little of the hot milk mixture to the bowl and whisk well.", "Repeat with more hot milk.", "Return the warmed mixture to the saucepan and bring to a boil, whisking.", "Boil, whisking constantly, for two minutes.", "Turn off the heat and add the chocolate, butter and 1 teaspoon of the vanilla; continue whisking until the mixture is smooth.", "Strain the custard into a clean bowl.", "Place a sheet of wax paper or plastic wrap directly onto the surface of the custard to prevent a \"skin\"" from forming